Black tagliatelle with clams and samphire

Ingredients for 2 servings:

• 2 bundles of pasta, black tagliatelle
• 2 liters of water, salted
• 1 onion(s)
• 20 saffron threads
• 1 tsp anise
• 2 tbsp rice vinegar
• 1 lime(s), juice only
• some salt
• some water
• 2 handfuls of mussels (clams)
• 40 g samphire
• 1 tomato(s), as concasse

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the tagliatelle in plenty of salted water until al dente. Slice the onion and bring to a boil in a little water along with the saffron, aniseed, vinegar, lime juice, and salt. Add the cleaned clams and cook briefly. Strain some of the liquid and place it in a pan/pot. Drain the pasta and add it to the liquid. Add the samphire, tomato concasse, and shelled clams (set some aside for decoration), and toss briefly. To serve: Twist the pasta onto a large fork and place on warmed plates. Spoon the clams and vegetables over the liquid, if desired, and add a little of the liquid.