Maggie Pond
December 2004

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Credit: © Tina Rupp

Recipe Summary test

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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