Homemade spaghetti with mussels and clams

serves 4


    Extra virgin olive oil

    2 shallot, finely sliced

    4 garlic cloves, sliced

    1 fennel, finely chopped

    1 tsp chilli flakes

    1 tbsp tomato purée

    1 glass white wine

    1 tin good quality chopped tomatoes

    Zest and juice of 1 lemon

    Little knob of butter

    Small bunch parsley, chopped

    500g mussels, cleaned

    500g clams, cleaned

    400g, large prawns, shells off and cleaned


    400g pasta – fresh or dried


Heat oil in a large pan and add the shallot, saute for a couple of minutes then add the garlic, fennel and chilli flakes. Sauté for a further 5 minutes then add the tomato puree, white wine, tinned tomatoes and simmer for 5 minutes. Add the mussels and the clams and cover for a few minutes till their shells start to open then add the prawns. Cook till all the shells have opened and the prawns are cooked.


Meanwhile cook your pasta and drain. Add a cup of pasta water, butter and the lemon to the seafood mixture. Add the pasta to the seafood pan and combine. Sprinkle over the parsley and serve