Risotto Style Ditalini with Mussels Clams and Saffron
Ingredients
- 3 cups Fish Stock
- 2 dozen littleneck clams, scrubbed
- 2 pounds mussels, scrubbed
- 1/2 teaspoon loosely packed saffron threads, crushed
- 1 1/2 cups ditalini (8 ounces)
- 1 garlic clove, mashed to a paste
- 2 tablespoons chopped parsley
- Extra-virgin olive oil, for serving
Instructions
Risotto-Style Ditalini with Mussels, Clams and Saffron serves 4 original recipe by Food & Wine.
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