Pasta Frutti di Mare: Italy on Your Plate

Eugenia, a colleague from work, has given me a pasta recipe that she makes often, based on a trip and a book. It's already her second contribution to the blog; the first was an apple pie. Here's her recipe for pasta frutti di mare.

Pasta frutti di mare

Ingredients (4 people)

• 250 g mussels
• 250 g fresh clams
• 250 g raw prawns or king prawns
• 2 garlic cloves
• 1/8 teaspoon red chilli
• 2 cups ripe peeled tomatoes
• 1/2 cup olive oil
• 2 tablespoons parsley
• Salt and black pepper

Method

In a base of hot olive oil, gently fry the two garlic cloves and the chilli, both finely chopped, until golden.

The original recipe refers to the well-known spicy peperoncini, but our local chilli works perfectly well. In my opinion it's best not to overdo the heat.

Once the garlic and chilli are golden, add the peeled raw tomatoes and leave them in the pan over a medium-high heat for about 3 minutes to fry.

Add the mussels and clams, simply cleaned, lower the heat to medium and cover the pan so they open. This shouldn't take more than 3–4 minutes. Once the shellfish have opened, add the peeled prawns and sprinkle two dessertspoons of parsley on top. Cover the pan again and leave for 2 more minutes.

The sauce is now ready to serve over the pasta of your choice, cooked at the same time.

The most classic option is spaghetti, but as we all know, any kind of pasta will do.

Only once the sauce has been added to the pasta, season everything with salt and pepper to taste.

I hope you like it.

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