These Saffron Clams and Beans with Fennel are a savoury, luscious, and with the tiniest bit of spice clams recipe. A quick cooking and easy recipe.
Heat olive oil in a large pot with a lid or a Dutch Oven, over medium. Add fennel and shallots and cook stirring for about 2-5 minutes until soft. Add garlic and red pepper flakes, and stir for another 1-2 minutes until fragrant. Add the wine (carefully) and then the saffron. Bring to a boil, then decrease heat to a simmer for 2 minutes.
Add the clams and cook, covered, for 5-8 minutes. All the clams should have opened. Discard any that remained closed. Add beans and stir to heat.
Divide among bowls and drizzle a tiny bit of olive oil on top. Season with salt and pepper and a few fennel fronds.
Enjoy with some optional warmed baguette!