Authentic recipe of the coastal towns. Tasty noodles with clams.

What ingredients do I need for this recipe?
Fresh clams, 500 g.
4 ripe tomatoes.
1 onion.
1 clove garlic.
Noodles, 250 g.
Olive oil.
Bay leaf, saffron, sweet paprika, fresh parsley.

How to make noodles with clams.
Before cooking the clams, it is necessary to put them in salted water for at least 2 hours. In this way, the clams will release sand and other impurities that they may have.
The proportion of salt is 40 g for a liter of water and always cold.

The next step is to open the clams. Pour into a pot and add half a glass of white wine, half a glass of water and a bay leaf. They will take about 5-6 minutes to open. Reserve the shellfish and broth for later.

We start the stew by scalding the tomatoes to remove the skin.
Put the minced garlic and onion in a saucepan and cook for a few minutes. Add a tablespoon of chopped parsley and the diced tomatoes, half a teaspoon of sweet paprika, salt and a ladle of the clam broth. Cook over low heat for 15 minutes.

Dissolve a pinch of saffron in half a glass of lukewarm water and leave to rest.

After 15 minutes, add the noodles, the saffron and cover with the clam broth.
The stew may need more water, this depends on the type of noodles used and whether you want a brothier or drier stew.
Cook the noodles for the time indicated on the package, correct with water and salt if necessary.
Finally add the clams and turn off the heat, they will warm up with the residual heat.

Serve immediately or the stew may thicken more than necessary.