Linguine With Clams, Green Tomatoes and Saffron

Ingredients:

1/2 pound imported dried thin linguine  

1/4 cup extra virgin olive oil

1 small onion, halved and thinly sliced lengthwise

4 cloves minced garlic

Small pinch of saffron threads

1/4 cup bottled clam juice

1/4 teaspoon crushed red pepper

2 small green tomatoes, about 3/4 pounds, cored, seeded and chopped, juices reserved (you can sub tomatillos or regular tomatoes)

18 littleneck clams, scrubbed

1/4 cup lightly packed fresh basil leaves, chiffonade or chopped

Directions:
Cook linguini according to package. Drain and cool. Meanwhile, heat the olive oil in a large skillet. Add the onion and garlic and cook over medium high heat, about 2 minutes. Add the clam juice, saffron, red pepper, green tomatoes and their juices and the clams. Cover tightly and cook over moderately low heat until the clams have opened fully, about 7 minutes. Discard any clams that don't open. Add the linguine to the skillet and cook for 1 minute, tossing well. Garnish with basil. Serve immediately. Serves 2.