8 ounces fettuccine (or pasta of your choice)
2 leeks, sliced and separated into rings
2 tablespoons olive oil
2 large garlic cloves, sliced
3-4 saffron threads
1 5-pound bag Westhaven New Zealand littleneck clams
Generous splash of New Zealand
1. Cook fettuccine in abundant boiling salted water until slightly underdone. Drain and set aside.
2. Cook leeks in a steamer until tender.
3. Place olive oil, garlic and saffron in a heavy pot. Cook over low heat until garlic is soft but not colored.