Pasta with shellfish and saffron

This dish can be as expensive and elaborate as you choose. The work will be the same whether you pile in clams and langoustine or stick with cockles and mussels, and in truth so will the flavour as it is these last, comparatively cheap and humble, ingredients that will impart most to the finished dish. But the more types of shellfish you add, the more interesting the textures of the dish will be, and the selection here is a guideline only. The sauce that coats the pasta derives from the coo