Sautéed Clams with Saffron and Peas

Serves 4
Prep time 5 minutes
Cook time 15 minutes

Ingredients

• 3 pounds of little neck clams, cleaned
• 1 pound of peas
• 2 cloves of garlic, crushed
• 1 spicy chili pepper
• 4 tablespoons of extra virgin olive oil
• The zest of one lemon
• 1 tablespoon of saffron powder

Instructions

1. In a large pot add chili pepper, olive oil and garlic
2. Cook on a low heat and let the garlic and chili flavour the oil for about 2 minutes
3. Add clams and peas, cover and let the clams open. Between 5-10 minutes
4. When clams are open, remove clams from sauce and put to the side
5. Add saffron powder and stir well
6. Add clams back into sauce, heat if necessary and serve!