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Linguine with Squid and Clams

Ingredients:   1/2 cup dry white wine or Vermouth 20 hard-shell clams, scrubbed 2 tbsp. 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 tbsp. olive oil 1 tsp. (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 tbsp. chopped cilantro   Method:  Heat 1/2-cup wine or Vermouth in a large sauté 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. Remove the clams from their shells, place in a bowl, and cover in their 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 sauté pan over medium heat. Add the ginger and garlic and cook for a minute or two. Stir in the squid, clams in their liquid, onion, and tomatoes. Cook, stirring constantly, 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.   Serves 2   Source: www.igfaanglersdigest.com