This is one of those simple pasta dishes that don’t take much preparation so need to use the freshest ingredients you can find.
I used clams, mussels and prawns, but you could use any seafood you want, squid, mussels, prawns, cuttlefish, firm white fish . . . anything really. The dish tastes just as good with one or two ingredients as it does with ten.
I made my own cavatelli, but dried pasta would work well too, similarly you don’t have to use cavatelli, spaghetti, linguine, malloradus, orecchiette or bavette would work too.
1 small chilli, thinly sliced
1 garlic clove, thinly sliced
4 cherry tomatoes, halved
6 mussels, cleaned
6 clams, cleaned
50ml white wine
8 small prawns, or two large, raw shell on prawns
100g pasta of your choice
extra virgin olive oil
chopped fresh flat-leaf parsley
juice of 1 lemon
(1). Bring a large pan of water to the boil. Once it’s boiling add a couple of pinches of salt and then add your pasta to cook.
(2). Place a large heavy bottom pan over a medium heat and add a glug of olive oil then lightly cook the chilli and garlic without colouring. Add the prawns, mussels, clams and the wine, cover and steam for a few minutes until they open. Remove the lid and disguard any that have remained closed. Pick some of the flesh from the clams and mussels, keep some in their shells.
(3). By now your pasta should be cooked so add it to the seafood pan and add the chopped tomatoes then toss together well.
(4). Add the chopped parsley and stir through.
(5). Serve with a little extra virgin olive oil and a few drops of lemon juice