* 150g clams
* 150g mussels
* 150g prawns
* 3 tablespoons olive oil
* 1 garlic clove, peeled and finely sliced
* 1 fresh, medium – hot red chilli, finely sliced
* 150 ml dry white wine
* 3 tablespoons chopped fresh flat-leaf parsley
* 300g dried spaghetti
* 12 yellow cherry tomatoes
* salt and pepper
1] Prepare the clams and mussels. Bring a large pan of salted water to the boil.
2] Meanwhile, heat the oil in a large saucepan or wok over a medium heat. Add the garlic and chilli and stir. Once they start to sizzle, add the clams and mussels.
3] Pour in the wine and stir in the parsley. Bring to the boil, cover and cook for about 5–7 minutes or until the mussels have opened. Discard any mussels that remain closed.
4] Meanwhile, cook the spaghetti in the boiling water until al dente. Drain the pasta and tip it into the pan with the clams and mussels. Add the tomatoes and cook for 1 minute, stirring. Tip onto a large serving plate and serve immediately.
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adapted from gino d’acampo
* 150g clams
* 150g mussels
* 150g prawns
* 3 tablespoons olive oil
* 1 garlic clove, peeled and finely sliced
* 1 fresh, medium – hot red chilli, finely sliced
* 150 ml dry white wine
* 3 tablespoons chopped fresh flat-leaf parsley
* 300g dried spaghetti
* 12 yellow cherry tomatoes
* salt and pepper
1] Prepare the clams and mussels. Bring a large pan of salted water to the boil.
2] Meanwhile, heat the oil in a large saucepan or wok over a medium heat. Add the garlic and chilli and stir. Once they start to sizzle, add the clams and mussels.
3] Pour in the wine and stir in the parsley. Bring to the boil, cover and cook for about 5–7 minutes or until the mussels have opened. Discard any mussels that remain closed.
4] Meanwhile, cook the spaghetti in the boiling water until al dente. Drain the pasta and tip it into the pan with the clams and mussels. Add the tomatoes and cook for 1 minute, stirring. Tip onto a large serving plate and serve immediately.