Fuddus.com Recipes

Ingredients

• 500g Linguini (or Spaghetti if you prefer)  
• Tomato Sauce Base (for 4 persons)
• 1⁄2 kg Mussels
• 1⁄2 kg Clams
• 1⁄2 kg Prawns (uncooked)
• 1 handful fresh flat-leaf Parsley
• 4 Shallots, sliced

Method

1. The pasta should be cooked once the sauce is almost ready, although it’s good to have a big pot of boiling water ready to go for when you want to cook the pasta.
2. Prepare the tomato sauce in basically the same way as the “Tomato Sauce Base for Pasta” recipe, however with the following difference:
3. Once you have added the white wine to the garlic and anchovies and it has begun to bubble, you should then add the mussels and clams. Cover the pan for about 3 minutes (or until the mussels and clams open).
4. Remove the mussels and clams from the pan and add the peeled prawns to the mixture. It should still have quite a bit of liquid from the mussels and clams at this stage. Cook the prawns in this mixture for about 2 minutes. You don’t want them to start curling up.
5. Remove the prawns from the mixture and continue to reduce it until it becomes sticky and starts to thicken. Then continue with the “Tomato Sauce Base for Pasta” recipe. Doing this will add the delicious seafood flavour to the tomato sauce base as well as ensuring that the seafood is fully cooked. It may also add extra saltiness from the mussels and clams so be sure to taste before adding more salt later.
6. Once the tomatoes have disintegrated somewhat into the sauce (which will probably take a good 20 minutes or so) you should then add the chopped parsley and the shallots. The taste of the parsley will not be very dominant but will combine with the other ingredients to give a delicious flavour. It will also balance the effect of the garlic.
7. Continue to simmer the sauce uncovered until it reduces and has slightly more liquid than you would like. The surplus liquid will be soaked up by the pasta at the finishing stages.
8. Add a teaspoon of salt to the boiling water at this stage and then add the pasta. You will need to judge when to start to cook the pasta based on the cooking instructions. If it’s fresh pasta, it will only need 3-4 minutes. If it’s dried and from a packet it may need 6-10 minutes.
9. While the pasta is cooking, add the seafood back to the tomato sauce and warm gently. It should not need to be cooked any further, just heated. The sauce should not be very thick and should have slightly more liquid than required. This is so that the pasta can absorb the remaining liquid and the sauce will coat the pasta completely.
10. Strain the pasta when cooked and add it to the tomato sauce in the pan. Toss it with two forks gently while cooking on a medium heat until the sauce loses it’s liquid and has coated the pasta.
11. Serve immediately with some freshly chopped parsley on top if you wish.