The Most Underrated Pasta with Seafood

Von Vincenzo's Plate · 30 Min.

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Zubereitung

1. Heat 4 tablespoons of olive oil in a large pan over medium-high heat. Add the halved garlic and clams, a sprinkle of parsley and half the wine. Cover and cook 5 to 10 minutes, until the clams open.
2. In another pan over medium-high heat, warm 4 tablespoons of olive oil and one crushed garlic clove for about 20 seconds. Add the mushrooms and a generous sprinkle of parsley, and cook 10 minutes, tossing occasionally.
3. Once the clams open, remove the lid, add the rest of the wine and more parsley, and cook 5 more minutes uncovered.
4. Shell the clams, removing the meat with a spoon and discarding the shells. Remove the garlic halves and set the clam pan aside.
5. After 10 minutes of cooking, add the halved cherry tomatoes and parsley to the mushrooms. Season with a pinch of salt and pepper, and cook 5 minutes, tossing occasionally. Press the tomatoes gently with a spatula to release their juices.
6. Meanwhile, bring a large pot of water to a boil with 1 tablespoon of rock salt, and cook the pasta according to the package.
7. After the tomatoes have cooked 5 minutes, add the prawns and stir. Add half a mug of pasta water and simmer 3 to 4 minutes, until the prawns are fully cooked.
8. Drain the pasta and add it to the clam pan. Toss with the clam sauce, then combine with the prawn and mushroom mixture. Add the remaining half mug of pasta water, a little parsley, and toss to combine.

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