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)


10 minutes

Prep. time:

20 minutes




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

Step 1

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

Step 3

Add the cream and reduce

Add the mussels and clams

Add the basil


Step 2

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


Step 4

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 !