I use brown (integral/wholemeal) spaghetti for this dish
This is a great lunchtime dish: I tend to avoid pasta at night.
If you want for more people just increase the ingredients accordingly (x2/x3/x4)
100 gms of peeled uncooked prawns
100 gms of mussels cleaned and de bearded
50 gms of clams
A piece of leek 5/6 cms long cut into rings
1 clove garlic, finely chopped
1 chilli finely chopped
6 basil leaves in ribbons (Chiffonade)
½ fish stock cube
Glass of chardonnay
Glass of stock
100 ml cream
Step by Step Instructions
Place the cleaned clams and mussels over a pan of boiling water and steam until the shells open
Remove from container take out of shells and put to one side. Keep back one glass of stock/licor
To a pan of lightly salted boiling water add 50/60 gms of brown pasta
Add the cream and reduce
Add the mussels and clams
Add the basil
Put a knob of butter into a sautée pan
Add the leeks,chilli and garlic
When softened sprinkle the fish stock cube and add finely ground black pepper to taste and stir in
Add the glass of chardonnay and reduce
Add the stock and reduce
Add the peeled king prawns and cook for one minute
Strain the pasta and add to the fish mix
Serve in a pasta bowl and garnish with flat leaf parsley.
Attack the rest of the bottle of Chardonnay!
Bon Appétit !