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Linguine with Squid and Clams

1/2 cup dry white wine
30 Manilla clams or 20 hard-shell clams, scrubbed
2 tablespoons dry white wine or water
1/2 tsp saffron threads
1/4 cup unsalted butter
1 cup sliced (1/4-inch) onions
Salt
6 to 8 ounces dried linguine
2 tablespoons olive oil
1 teaspoon (or more to taste) grated fresh ginger
1 teaspoon finely minced garlic
2 cleaned squid, cut into 1/2-inch rings, tentacles halved if large, or 10 deveined shelled medium shrimp
1 cup diced (1/2-inch) fresh tomatoes
1 tablespoon chopped cilantro

Heat 1/2 cup wine in a large saute pan over high heat. Add the clams, cover, and steam until opened, shaking the pan a few times. Remove the clams with a slotted spoon and let stand until cool enough to handle. Strain the cooking liquid through cheesecloth. Remove the clams from their shells, place in a bowl, and cover with the strained liquid. Heat a large pot of salted water to boiling. Heat 2 tablespoons wine or water in a small pan, add the saffron, and let steep. Heat the butter in a large saucepan over medium heat. Add the onion and cook until translucent. Stir in the saffron infusion and cook for a minute or two until the onions take on the saffron flavor and hue. Add the pasta to the boiling water and cook until al dente.
Meanwhile, heat the olive oil in a medium saute pan over medium heat. Add the ginger and garlic and cook a minute or two. Stir in the squid, clams with their liquid, onion, and tomatoes. Cook, stirring contstantly, until the squid is cooked through. Stir in the cilantro. Drain the pasta and transfer to a pasta bowl. Add the sauce and quickly toss to combine. Serve hot.
Yield: 2 servings.



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