Fresh Clam and Noodle Soup

• FAST
• HEALTHY

Ingredients

1. 1/4 cup extra-virgin olive oil, plus more for drizzling
2. 1 large onion, finely chopped
3. 2 medium carrots, thinly sliced
4. 2 celery ribs, thinly sliced
5. 4 garlic cloves, thinly sliced
6. One 14 1/2-ounce can diced tomatoes
7. 2 cups bottled clam juice
8. 2 cups chicken stock or low-sodium broth
9. 1/2 cup dry white wine
10. 1 tablespoon tomato paste
11. Large pinch of saffron threads, crumbled
12. 1/4 pound thin spaghetti, broken into 1-inch pieces (1 cup)
13. 2 pounds cockles or Manila clams, scrubbed
14. Three 1-inch strips of orange zest
15. Freshly ground pepper

1. In a large soup pot, heat the 1/4 cup of olive oil until shimmering. Add the onion, carrots, celery and garlic. Cover and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juices, the clam juice, stock, wine, tomato paste and saffron and bring to a boil. Add the pasta, cover and cook, stirring occasionally, until barely tender, 6 minutes.
2. Add the cockles and orange zest and cook uncovered until the cockles open, about 3 minutes; discard the orange zest. Season the soup with pepper, ladle it into bowls and drizzle with olive oil.