Yellow Spaghetti with Clams

Rinse and scrub the clams thoroughly.

Cook the pasta in a pot of boiling salted water with the turmeric until al dente.

Rinse the lemon, pat dry, zest the skin and squeeze the juice. Peel and finely chop the garlic. Heat the oil in a skillet and saute the garlic briefly. Deglaze with the broth and bring to a simmer. Add the lemon zest and the lemon juice and the saffron. Add the clams to the pan, cover and cook until the clams have popped open, 4-5 minutes. Season with salt and pepper. Discard any unopened clams.