Spaghetti with clams, saffron, and pine nuts

Rinse them well, beating them lightly without breaking them, and then proceed with the preparation of the recipe.

In a pan, heat extra virgin olive oil, garlic, and finely chopped onion. Simmer, then add the clams, pine nuts, parsley, and basil. Cover with a lid and cook the clams slowly over low heat until they open, then add the saffron.

Remove some of the clams from the pan and place them in a bowl or another hot pan. Drain the pasta al dente, then add it to the clam, pine nut, and saffron sauce and sauté until they absorb all the sauce and become creamy.

Serve the spaghetti immediately while still hot, pouring over the reserved clams.