Saffron-Infused Clams with Fennel, Cannellini Beans & Broccoli Rabe

1. Prepare the Fennel

Begin by cutting the fennel bulb into thin slices. Grind the fennel seeds using a mortar or spice mill until they are fine.

2. Sauté the Vegetables

Warm a tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Once the oil is shimmering, add the sliced fennel bulb, ground fennel seeds, finely chopped red onion, and red pepper flakes. Sauté the mixture for about five minutes, stirring occasionally, until the vegetables are softened and fragrant.

3. Deglaze with Wine

Pour in the dry white wine and let it boil for about a minute, allowing the alcohol to evaporate.

4. Add Beans, Clam Juice, and Saffron

Add the drained cannellini beans, clam juice, a pinch of saffron threads, and freshly ground black pepper to the pan. Simmer for about five minutes; during this time, the saffron will release its vibrant color and unique flavor into the liquid, turning the broth a beautiful golden hue.

5. Add Broccoli Rabe

Next, add the chopped broccoli rabe to the pan and simmer for about a minute until it begins to wilt.

6. Cook the Clams

Add the rinsed clams to the mixture, stirring them gently to combine. If the pan seems dry, you can add some of the reserved bean juice. Cover the pan and boil the mixture for about five minutes, or until the clams open up, releasing their briny juices into the broth.

7. Adjust Seasoning and Serve

Taste the broth and adjust the seasoning with coarse kosher salt if needed. Divide the clams and broth between two warmed deep bowls. Drizzle each serving with a little more olive oil and sprinkle the minced fennel fronds on top for a fresh, aromatic garnish.