Seafood Fettuccine Marinara
Servings 4
Equipment
- bowl
- Strainer
- Large Frying pan
- Garlic crusher, optional
- knife
- Cutting board
- wooden spoon
- large pot for boiling the pasta
- Tongs
- Colander lined with kitchen paper to drain/transfer the pasta
- Small plate
Ingredients
- 1 kg /35.2oz clams 18 oz. clams
- 200 g /7oz calamari (sliced) 7 oz
- 200 g /7oz prawns (cleaned and cooked)
- 400 g /14.1oz fresh egg fettuccine 13 oz
- 400 g /14.1oz cherry tomatoes (halved)
- 2 garlic cloves
- 1 to 2 lemons
- A fresh bunch of parsley (finely chopped) Chopped
- Extra virgin olive oil EVOO
- Salt & Pepper
- Chili flakes (optional)
Instructions
- Place a large frying pan over medium heat. Add a generous drizzle of EVOO, 1 whole garlic clove, and a small handful of parsley.
- Add the clams to the pan. Cut 1 lemon in half and, using a strainer to catch the seeds, squeeze the juice directly over the clams. Stir, cover with a lid, and cook for 7 minutes.
- Remove the pan from the heat and allow the clams to cool slightly. Remove the clams from their shells, keeping a few shells aside for garnish if you wish. Discard the remaining shells.
- Place a colander lined with kitchen paper over a bowl. Pour the cooking liquid from the clam pan through the colander to remove any grit or impurities. Once strained, gently squeeze the kitchen paper to release any trapped liquid. Set the filtered clam juice aside.
- Clean the pan and return it to medium heat. Add another generous drizzle of EVOO, then crush in 1-2 garlic cloves. Add a handful of parsley and cook for 30 seconds, or until fragrant.
- Add the cherry tomatoes and stir. Cook for 5 minutes, then add a small splash of water to help the tomatoes soften and release their juices. Cover with lid and cook for a further 10 minutes.
- Cut another lemon in half and squeeze the juice into the pan using a strainer to catch any seeds. (optional)
- Add the prawns, shelled clams, and the reserved clam juice. Season with salt and pepper to taste.
- Add a little more parsley, stir everything together, then set aside while you cook the pasta.
- Bring a large pot of water to a boil. Add 1 tablespoon of salt, then cook the fresh egg fettuccine for 2 minutes. Reserve 1 mug of pasta water before draining.
- Return the seafood sauce pan to medium-high heat. Add the cooked fettuccine directly to the pan and toss using tongs until the pasta is evenly coated.
- Turn off the heat. Continue tossing the pasta while gradually adding a splash of reserved pasta water as needed. This will help emulsify the sauce and create a glossy coating that clings beautifully to every strand of fettuccine. Finish with extra parsley, a drizzle of EVOO, and optional chilli if you like a little heat.
- Transfer the fettuccine over to the sauce and mix gently using tongs. Now for the best part, dishing up the seafood pasta!