Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6
© Tina Rupp

How to Make It

Step 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.

Step 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.

Serve With

Garlic toasts.

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