Sea spaghetti with saffron

dispose of

350 g of spaghetti
one kg of clams
200 g of tomatoes
saffron
2 tablespoons extra virgin olive oil
a sprig of parsley
2 cloves garlic
salt
bottarga

procedure

Wash the clams under running water, place them in a large pan with a ladle of water and let them open over medium heat. As, remove from heat those that open and shell them, keeping some in the shells for the final decoration.
Strain the cooking water with gauze and store it in a cup. Cut the tomatoes in half, remove the seeds and cut it into cubes.
Fry the garlic cloves in another pan with oil; delete them when they take color and put the tomatoes, the water of the clams and saffron; mix well, add the shelled clams and chopped parsley.
Cook the spaghetti in a large pot of boiling salted water and drain them; put them in the pan with the sauce and let them cook for a few seconds on high heat, with bottarga. Transfer them on a platter, garnish with the clams in their shells kept aside and, if you like, with other grated bottarga.