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2 tbsp. olive oil
4 shallots, chopped
2 lg. garlic, minced
4 Roma tomatoes
1 tsp. paprika
1 tsp. turmeric
1/2 tsp. saffron threads
1 tsp. sugar
1/2 c. white wine
Liquid from 2 cans of baby clams
Chicken broth to make a 32 oz. total liquid
Salt and pepper to taste
2 tbsp. olive oil
3/4 lb. thin spaghetti (#9 or spaghettini)
2 cans baby clams

Saute shallots and garlic in oil. Add tomatoes, paprika, turmeric, saffron, and sugar and 1/2 cup white wine. Add liquid and broth, 32 oz., and bring to boil. Reduce by 1 inch. This may be done up to 2 days ahead.

In very large skillet or wok, heat olive oil. Break spaghetti into 4 pieces, about 2 inch lengths. Fry until golden. Add hot broth. Cook on high for about 9 minutes until liquid is absorbed. Add clams and serve. Serves 4-6.