Clams with Saffron and Fennel

Toast the fennel seeds in a medium saucepan over a medium heat until fragrant. Add the butter, diced fennel and shallots and sauté for 5–8 minutes, until soft and translucent.

Meanwhile, mix the saffron with the wine in a glass.

Increase the heat of the pan to high and add the cleaned clams.

Stir them around with the fennel and shallots, then pour in the wine and saffron.

Cover with a lid and cook for 3–5 minutes.

Once the clams have opened, remove the lid, stir in the finely chopped parsley, reduce the heat and simmer for a minute longer.

Serve with crusty white bread and salad.