{"id":16508,"date":"2025-12-29T11:02:00","date_gmt":"2025-12-29T10:02:00","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/pasta-with-clams-and-saffron-quick-recipe-with-canned-clams\/"},"modified":"2026-08-23T11:52:24","modified_gmt":"2026-08-23T09:52:24","slug":"pasta-with-clams-and-saffron-quick-recipe-with-canned-clams","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-clams-and-saffron-quick-recipe-with-canned-clams\/","title":{"rendered":"Pasta with clams and saffron (quick recipe with canned clams)"},"content":{"rendered":"<p>When you are looking for <strong data-start=\"224\" data-end=\"264\">how to make pasta with clams <\/strong>and want a quick result but with flavor, this <strong data-start=\"316\" data-end=\"347\">pasta with clams and saffron<\/strong> is just what you need. An <strong data-start=\"379\" data-end=\"406\">easy recipe in minutes<\/strong>, economical and very impressive, ideal for those days when you crave a good pasta with clams without complicating things or resorting to difficult ingredients. With a couple of simple tricks and the aromatic touch of saffron, supermarket clams are transformed into a dish with character, creamy and with authentic sea flavor.<\/p>\n<p>This version is part of my Youtube playlist <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/trucosyretoques\"><strong>Tricks and tweaks<\/strong><\/a> and is perfect if you don&#8217;t have fresh clams on hand or simply don&#8217;t feel like complicating things. In a few minutes you will have a pasta with a sea flavor, creamy and with an elegant touch thanks to the saffron.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can see the video with all the steps to prepare <strong>pasta with clams and saffron<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8bbbedc3ec8\" data-id=\"83CEZs1afeM\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-83CEZs1afeM-6a8bbbedc3ec8\" data-vid=\"83CEZs1afeM\"   data-src=\"https:\/\/www.youtube.com\/embed\/83CEZs1afeM?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Pasta with clams and saffron (quick recipe with canned clams) ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/83CEZs1afeM\/hqdefault.jpg\"  alt=\"Pasta with clams and saffron (quick recipe with canned clams) ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Pasta with clams and saffron (quick recipe with canned clams) - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/83CEZs1afeM\/hqdefault.jpg\",\"uploadDate\":\"2025-12-29T11:02:00+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/83CEZs1afeM?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=83CEZs1afeM\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 2 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> the time indicated on the pasta<\/p>\n<ul>\n<li>180 g of spaghettini, linguine or long pasta<\/li>\n<li>2 cans of clams in brine<\/li>\n<li>1 pinch of saffron<\/li>\n<li>1 clove of garlic<\/li>\n<li>Fresh parsley<\/li>\n<li>Salt<\/li>\n<li>Extra virgin olive oil<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Pasta with clams and saffron (quick recipe with canned clams) ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15177\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Pasta-con-almejas-y-azafran-receta-rapida-con-almejas-en-lata-1.jpg\"  alt=\"Pasta with clams and saffron (quick recipe with canned clams) ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Pasta-con-almejas-y-azafran-receta-rapida-con-almejas-en-lata-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Pasta-con-almejas-y-azafran-receta-rapida-con-almejas-en-lata-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Pasta-con-almejas-y-azafran-receta-rapida-con-almejas-en-lata-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare the pasta with clams and saffron<\/strong><\/h3>\n<h4><strong>Strain the clams and save their juice<\/strong><\/h4>\n<p>Open the cans of clams and strain their contents using a strainer with cheesecloth. This step is key, because sometimes they can bring a little sand. Set the clams aside on one side and, on the other, their clean juice. That liquid is pure gold to flavor the pasta.<\/p>\n<h4><strong>Flavor the oil<\/strong><\/h4>\n<p>In a wide pan or skillet, add a generous drizzle of <strong>extra virgin olive oil<\/strong>. Add the parsley sprigs and the garlic clove cut in half. Cook over low heat until the garlic is lightly golden and remove it.<\/p>\n<h4><strong>Cook the pasta and start the magic<\/strong><\/h4>\n<p>Meanwhile, bring plenty of salted water to a boil and cook the pasta. When it is still a little bit away from being al dente, transfer it directly to the pan with the flavored oil. Add a little cooking water and the <strong>saffron<\/strong>, always in moderation.<\/p>\n<h4><strong>Finish the pasta with the clam juice<\/strong><\/h4>\n<p>Add the strained clam juice and stir well. You will see how, thanks to the starch in the pasta, a natural cream is formed without the need to add anything else. Adjust with a little more cooking water if necessary.<\/p>\n<h4><strong>Add the clams and give it the final touch<\/strong><\/h4>\n<p>When the pasta is at its point, add the clams just to warm them up. Sprinkle with chopped parsley, a drizzle of raw oil to give it shine and, if you like, a little black pepper.<\/p>\n<hr \/>\n<h3><strong>Tricks and tweaks to make it perfect<\/strong><\/h3>\n<h4><strong>Don&#8217;t overdo the saffron<\/strong><\/h4>\n<p>The saffron elevates the dish, but a pinch is enough. Too much could mask the sea flavor of the clams.<\/p>\n<h4><strong>The juice is the key<\/strong><\/h4>\n<p>Never throw away the clam liquid. Well strained, it is what turns a simple pasta into something truly tasty.<\/p>\n<h4><strong>Always finish the pasta in the pan<\/strong><\/h4>\n<p>Finishing the cooking with the juice and the pasta water is what creates that appetizing creamy texture.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can you use clams from any can?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, but it is important that they are in brine and of good quality so that the flavor is clean and balanced.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it mandatory to use cheesecloth to strain the clams?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">It is not mandatory, but it is highly recommended to avoid sand residue and to take advantage of all the juice with peace of mind.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I substitute the saffron?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Saffron provides a unique aroma. If you don&#8217;t have it, you can omit it, but you will lose that special touch that elevates the dish.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Is there a more traditional version of this recipe?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, on the blog you will find the classic version with fresh clams and a more complete step-by-step explanation.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n\"@context\": \"https:\/\/schema.org\",\n\"@type\": \"FAQPage\",\n\"mainEntity\": [\n{\n\"@type\": \"Question\",\n\"name\": \"Can you use clams from any can?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"Yes, but it is important that they are in brine and of good quality so that the flavor is clean and balanced.\"\n}\n},\n{\n\"@type\": \"Question\",\n\"name\": \"Is it mandatory to use cheesecloth to strain the clams?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"It is not mandatory, but it is highly recommended to avoid sand residue and to take advantage of all the juice with peace of mind.\"\n}\n},\n{\n\"@type\": \"Question\",\n\"name\": \"Can I substitute the saffron?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"Saffron provides a unique aroma. If you don't have it, you can omit it, but you will lose that special touch that elevates the dish.\"\n}\n},\n{\n\"@type\": \"Question\",\n\"name\": \"Is there a more traditional version of this recipe?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"Yes, on the blog you will find the classic version with fresh clams and a more complete step-by-step explanation.\"\n}\n}\n]\n}\n<\/script><\/p>\n<hr \/>\n<h3><strong>The classic version with fresh clams<\/strong><\/h3>\n<p>If you want to learn how to prepare the traditional recipe, with fresh clams and a more detailed explanation, I recommend watching the full video and the article dedicated to <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-almejas-spaghetti-alle-vongole-3\/\" target=\"_new\" rel=\"noopener\">classic pasta with clams<\/a><\/strong>. It is perfect for when you have more time and want to delve into the technique.<\/p>\n<hr \/>\n<h3><strong>Enjoy your pasta with clams and saffron!<\/strong><\/h3>\n<p>A quick, impressive recipe designed for everyday life, ideal for surprising without complicating things. Go ahead and try it and tell me in the comments how it turned out.<\/p>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> so you don&#8217;t miss more Italian tricks and tweaks.<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" 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124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15182\">\n<h2 class=\"vrtl-recipe__title\">Pasta with clams and saffron<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Pasta with clams and saffron (quick recipe with canned clams) ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Pasta-con-almejas-y-azafran-receta-rapida-con-almejas-en-lata.jpg\"  alt=\"Pasta with clams and saffron (quick recipe with canned clams) ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Quick pasta with canned clams and saffron, creamy and with a taste of the sea, perfect for when you don&#8217;t have time or don&#8217;t feel like cooking.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">12 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">450 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">economical, quick<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">180<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">spaghettini or linguine<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__unit\">latas<\/span> <span class=\"vrtl-recipe__ingredient-name\">clams in brine<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">pizca<\/span> <span class=\"vrtl-recipe__ingredient-name\">saffron<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">diente<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fresh parsley<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Bring plenty of salted water to a boil for the pasta<\/li>\n<li class=\"vrtl-recipe__step\">Strain the clams through a cheesecloth and reserve both the clams and their juice<\/li>\n<li class=\"vrtl-recipe__step\">Heat extra virgin olive oil in a large pan<\/li>\n<li class=\"vrtl-recipe__step\">Add the parsley sprigs and the halved garlic and brown gently<\/li>\n<li class=\"vrtl-recipe__step\">Remove the garlic when it is golden<\/li>\n<li class=\"vrtl-recipe__step\">Cook the pasta and transfer it to the pan while it is still slightly firm<\/li>\n<li class=\"vrtl-recipe__step\">Add a little cooking water and the saffron<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the clam juice and mix until a natural cream is created<\/li>\n<li class=\"vrtl-recipe__step\">Add the clams just to warm them through<\/li>\n<li class=\"vrtl-recipe__step\">Sprinkle with chopped parsley and add a drizzle of raw oil<\/li>\n<li class=\"vrtl-recipe__step\">Serve immediately<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<p>Don&#8217;t overdo it with the saffron, a pinch is enough<br \/>\nThe clam juice is key for the flavor<br \/>\nFinishing the pasta in the pan is what creates the creamy texture<\/p>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/83CEZs1afeM\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When you are looking for how to make pasta with clams and want a quick result but with flavor, this pasta with clams and saffron is just what you need. An easy recipe in minutes, economical and very impressive, ideal for those days when you crave a good pasta with clams without complicating things or resorting to difficult ingredients. With a couple of simple tricks and the aromatic touch of saffron, supermarket clams are transformed into a dish with character, creamy and with authentic sea flavor. This version is part of my Youtube playlist Tricks and tweaks and is perfect if you don&#8217;t have fresh clams on hand or simply don&#8217;t feel like complicating things. In a few minutes you will have a pasta with a sea flavor, creamy and with an elegant touch thanks to the saffron. Watch the video with all the steps Below you can see the video with all the steps to prepare pasta with clams and saffron in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 2 min &#x23f1; Cooking time: the time indicated on the pasta 180 g of spaghettini, linguine or long pasta 2 cans of clams in brine 1 pinch of saffron 1 clove of garlic Fresh parsley Salt Extra virgin olive oil Remember: At the end of the article you will find the complete recipe card with detailed cooking and preparation times. How to prepare the pasta with clams and saffron Strain the clams and save their juice Open the cans of clams and strain their contents using a strainer with cheesecloth. This step is key, because sometimes they can bring a little sand. Set the clams aside on one side and, on the other, their clean juice. That liquid is pure gold to flavor the pasta. Flavor the oil In a wide pan or skillet, add a generous drizzle of extra virgin olive oil. Add the parsley sprigs and the garlic clove cut in half. Cook over low heat until the garlic is lightly golden and remove it. Cook the pasta and start the magic Meanwhile, bring plenty of salted water to a boil and cook the pasta. When it is still a little bit away from being al dente, transfer it directly to the pan with the flavored oil. Add a little cooking water and the saffron, always in moderation. Finish the pasta with the clam juice Add the strained clam juice and stir well. You will see how, thanks to the starch in the pasta, a natural cream is formed without the need to add anything else. Adjust with a little more cooking water if necessary. Add the clams and give it the final touch When the pasta is at its point, add the clams just to warm them up. Sprinkle with chopped parsley, a drizzle of raw oil to give it shine and, if you like, a little black pepper. Tricks and tweaks to make it perfect Don&#8217;t overdo the saffron The saffron elevates the dish, but a pinch is enough. Too much could mask the sea flavor of the clams. The juice is the key Never throw away the clam liquid. Well strained, it is what turns a simple pasta into something truly tasty. Always finish the pasta in the pan Finishing the cooking with the juice and the pasta water is what creates that appetizing creamy texture. Frequently Asked Questions Can you use clams from any can? Yes, but it is important that they are in brine and of good quality so that the flavor is clean and balanced. Is it mandatory to use cheesecloth to strain the clams? It is not mandatory, but it is highly recommended to avoid sand residue and to take advantage of all the juice with peace of mind. Can I substitute the saffron? Saffron provides a unique aroma. If you don&#8217;t have it, you can omit it, but you will lose that special touch that elevates the dish. Is there a more traditional version of this recipe? Yes, on the blog you will find the classic version with fresh clams and a more complete step-by-step explanation. The classic version with fresh clams If you want to learn how to prepare the traditional recipe, with fresh clams and a more detailed explanation, I recommend watching the full video and the article dedicated to classic pasta with clams. It is perfect for when you have more time and want to delve into the technique. Enjoy your pasta with clams and saffron! A quick, impressive recipe designed for everyday life, ideal for surprising without complicating things. Go ahead and try it and tell me in the comments how it turned out. If you liked this recipe, subscribe to my YouTube channel and follow me on Instagram so you don&#8217;t miss more Italian tricks and tweaks. Enjoy your meal! Pasta with clams and saffron Quick pasta with canned clams and saffron, creamy and with a taste of the sea, perfect for when you don&#8217;t have time or don&#8217;t feel like cooking. DishFirst course CuisineItalian Preparation time2 minutes Cooking time10 minutes Total time12 minutes Servings2 Calories450 kcal AuthorMia Villar Raurich Tagseconomical, quick Ingredients 180 g spaghettini or linguine 2 latas clams in brine 1 pizca saffron 1 diente garlic Fresh parsley Salt Extra virgin olive oil Instructions Bring plenty of salted water to a boil for the pasta Strain the clams through a cheesecloth and reserve both the clams and their juice Heat extra virgin olive oil in a large pan Add the parsley sprigs and the halved garlic and brown gently Remove the garlic when it is golden Cook the pasta and transfer it to the pan while it is still slightly firm Add a little cooking water and the saffron Incorporate the clam juice and mix until a natural cream is created Add the clams just to warm them through Sprinkle with chopped parsley and add a drizzle of raw oil Serve immediately Notes Don&#8217;t overdo it with the saffron, a pinch is enough The clam juice is key for the flavor Finishing the pasta in the pan is what creates the creamy texture Video<\/p>\n","protected":false},"author":1,"featured_media":15176,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389,2894],"tags":[3008,2936,2710,3009,2821,2765,2800],"class_list":["post-16508","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","category-step-by-step-in-three-minutes","tag-canned-clams","tag-extra-virgin-olive-oil-3","tag-garlic-2","tag-long-pasta","tag-saffron","tag-salmo-fumat","tag-salt-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pasta with clams and saffron (quick recipe with canned clams) ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Quick recipe for pasta with canned clams and saffron. 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