🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Place the clams in a bowl of salted water and leave to purge any sand for a few hours.

2. 2

   Thoroughly clean the mussels, scrubbing well to remove any grit or debris.

3. 3

   Prepare the squid by cleaning and cutting into cubes, shell and devein the prawns, then set aside.

4. 4

   After purging, rinse the clams and gently tap them on the back to remove any remaining sand.

5. 5

   In a large pan, heat a drizzle of extra virgin olive oil with two crushed, whole garlic cloves until fragrant, then remove the garlic.

6. 6

   Add the mussels and clams, cover with a lid, and cook over a high heat until they’ve all opened.

7. 7

   Pour in the white wine, letting it bubble away, giving the pan a gentle shake every now and then.

8. 8

   Shell the mussels and clams separately, keeping a few in their shells for garnish.

9. 9

   Strain and reserve the cooking liquid.

10. 10

    In a wide frying pan, warm a little olive oil and briefly fry a whole garlic clove without browning it, then discard it.

11. 11

    Add the diced peeled tomatoes, seasoning with salt, freshly ground black pepper and a teaspoon of caster sugar. Simmer gently until the sauce has thickened.

12. 12

    Stir in the squid, then fold in the shelled mussels and clams carefully.

13. 13

    Just as the sauce is nearly done, add the prawns and the reserved seafood cooking liquid to boost the flavour.

14. 14

    Cook the pasta in plenty of salted boiling water until just al dente, then drain and toss it into the sauce.

15. 15

    Combine everything with a few spoonfuls of the pasta cooking water to create a luxuriously creamy sauce.

16. 16

    Serve up, garnishing with the remaining mussels and clams in their shells and a scattering of freshly chopped parsley.