You will need a large frying pan or pot with a fitted lid for this recipe
Bring a saucepan of boiling water to the boil and cook orecchiette until al dente. Drain, cover and set aside. Have another pot of water boiling ready to plunge pasta into before serving to reheat if required.
Place frying pan/pot over medium heat. Toast saffron for approximately one minute, it will be crisp and fragrant, be careful not to burn. Remove saffron from pan, place in medium size bowl and crush with the back of a spoon.
Add dijon and lemon juice to the bowl and mix with saffron. Add the thickened cream, mix well and place to the side.
Heat oil in you pan/pot and gently sauté shallots and speck gently until the onion is soft and the mixture is fragrant. Add your vongole and white wine, give it a good stir and then cover with lid. Cook, giving your pan/pot the odd shake, until vongole have all popped open. Remove from heat and strain vongole over a bowl to reserve the stock.
Take ¾c of the reserved vongole stock and add it to your saffron cream mixture, add parsley and season to taste. Place vongole back into the pan/pot, add saffron cream mixture and warm. Stir through orecchiette and serve immediately.