This Is How Italians Actually Cook Seafood Pasta

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat with a generous drizzle of EVOO, 1 whole garlic clove and a small handful of parsley.
2. Add the clams, squeeze in the juice of one halved lemon 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 and discard the shells (keep a few for garnish if you like).
4. Strain the cooking liquid through a paper-towel-lined colander set over a bowl, squeeze the paper towel to get all the liquid out, and set the clam juice aside.
5. Wipe out the pan and return it to medium heat with another generous drizzle of EVOO. Crush in 1-2 garlic cloves, add a handful of parsley and cook for 30 seconds until fragrant.
6. Add the halved cherry tomatoes and stir. Cook for 5 minutes, add a small splash of water, cover and cook for a further 10 minutes.
7. Optionally, halve another lemon and squeeze its juice into the pan through a strainer.
8. Add the prawns, the shelled clams and the 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, reserving 1 mug of pasta water before draining.
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 becomes glossy and clings to the pasta.
12. Finish with extra parsley, a drizzle of EVOO and chilli flakes if you like, then serve.

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

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