1/4 cup extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped
2 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 garlic cloves, thinly sliced
One 14 1/2-ounce can diced tomatoes
2 cups bottled clam juice
2 cups chicken stock or low-sodium broth
1/2 cup dry white wine
1 tablespoon tomato paste
Large pinch of saffron threads, crumbled
1/4 pound thin spaghetti, broken into 1-inch pieces (1 cup)
2 pounds cockles or Manila clams, scrubbed
Three 1-inch strips of orange zest
Freshly ground pepper
How to Make It
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.