Game-Changing Seafood Pasta Marinara Recipe

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat. Add a generous drizzle of extra virgin olive oil, 1 whole garlic clove and a small handful of parsley.
2. Add the clams. Squeeze the juice of 1 halved lemon over them through a strainer to catch seeds. Stir, cover and cook for 7 minutes.
3. Take the pan off the heat and let the clams cool slightly. Remove the clams from their shells, keeping a few shells for garnish if you like, and discard the rest.
4. Strain the cooking liquid through a colander lined with kitchen paper into a bowl, then squeeze the paper to get all the liquid out. Set the clam juice aside.
5. Clean the pan and return it to medium heat. Add another generous drizzle of olive oil and 1-2 crushed garlic cloves, then a handful of parsley. Cook for 30 seconds, until fragrant.
6. Add the cherry tomatoes and stir. Cook for 5 minutes, add a small splash of water, cover and cook for a further 10 minutes.
7. Optionally, squeeze in the juice of another halved lemon through a strainer.
8. Add the prawns, shelled clams and reserved clam juice. Season with salt and pepper to taste, add a little more parsley, stir and set aside.
9. Bring a large pot of water to the boil with 1 tablespoon of salt. Cook the fresh egg fettuccine for 2 minutes. Reserve 1 mug of pasta water, then drain.
10. Return the sauce pan to medium-high heat. Add the fettuccine and toss with tongs until coated.
11. Turn off the heat and keep tossing, adding splashes of reserved pasta water as needed until the sauce is glossy and clings to the pasta.
12. Finish with extra parsley, a drizzle of olive oil and chilli if you like. Transfer to a serving dish and toss gently with tongs.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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