Ingredients Serves 2:
1. 150g freshly made spaghetti
2. 400g clams, 100g mussels (mussels optional)
3. 4 Madagascan Tiger Prawns
4. 3 tbsp of olive oil
5. ½ tsp of olive oil for the pasta
6. 3 cloves garlic, grated or finely chopped
7. ½ tsp dried chilli flakes
8. 130 ml dry white wine
9. Pinch of salt
10. Pinch of pepper
11. A bunch of fresh flat-leaf parsley, finely chopped
1. On a pasta pan over a high heat, boil some water with 1 tsp of olive oil and pinch of salt.
2. Once the water starts to boil cook your fresh pasta for 3-4 minutes or until pasta is cooked al dente. Drain all the water from the pasta, leaving only 4 tbsp of the pasta water.
The Clams and Prawns:
3. Wash and clean your prawns, mussels and clams on a cold running water, for mussels and clams that are open or slightly open, tap them lightly and if they do not close discard them.
4. On a large pan, over high heat add 3 tbsp of olive oil, garlic, chilli flakes, some of your chopped parsley, pinch of salt, pepper and sauté for 1 minute.
5. Add mussels, clams, prawns and white wine; allow it to simmer for 2 minutes then cover with a lid.
6. Leave to cook for 5 minutes gently shaking the pan a few times. Once the mussels and clams have all opened, add 4 tbsp of pasta water and stir in the pasta gently for 1 minute.
Extra Tip: A traditional Neapolitan cuisine, which translates to Spaghetti with clams. A favourite family weekday meal in our household that is easy as well as quick to prepare and cook. This recipe is a different version from the traditional Spaghetti alle Vongole many Italians cook, which only has clams, on this recipe I added prawns and mussels which I truly adore, I have tried this dish with only clams and prawns or clams only and it still taste as good. The fresh flat parsley is the key to making this dish, without it the dish seems to lack the freshness it brings to this amazingly easy to cook dish.