2 pounds small clams in their shells
1 quart chicken stock, or freshly made shellfish or fish stock
1 cups seawater or salty tap water
1/4 cup olive oil
5 thinly sliced garlic cloves
1/2 cup coarsely chopped roasted red pepper
1/2 cup chopped parsley
1 cup sea beans (optional)
1/2 teaspoon cayenne
A healthy pinch of saffron, or 1 packet of saffron powder
1/2 pound fregula pasta, or other small soup pasta
Grated zest of a lemon
2 tablespoons chopped chives
If you are using wild mussels, scrub their shells and pull off their beards. You should not have to do this with farmed mussels. (Here's a video on the process from my friend Becky.) Scrub the shells of the clams, too. Pour the seawater or salty tap water into a large, wide pot with a cover and bring it to a boil. Add the mussels and steam them open, removing each one just as it opens. This should take 3 to 5 minutes. Do the same with the clams. Pick out most of the meats from the shellfish; put them into a bowl with some olive oil. Leave a few mussels in the shell if you want — it makes the soup look more interesting. Strain the shellfish broth though cheesecloth or a paper towel into a bowl and set aside. Crumble the saffron into it while it is still hot. In a large soup pot, heat the olive oil over medium-high heat and saute the garlic for a minute or so. Add the cayenne, parsley, stock and shellfish broth and mix to combine. Bring it to a boil and add the fregula pasta. Simmer this until the pasta is nearly done, about 10 minutes. Add the roasted red pepper, shellfish, sea beans (if using) and cook for another 3 minutes. Right before you serve, add the lemon zest and chives. Serve with crusty bread and a crisp white wine.