- 500g small clams - fresh
- 250 g large raw tiger prawns
- 350- 400 g fresh or dried pappardelle pasta
- 4 large cloves garlic, finely sliced.
- 1 large red chilli pepper, finely sliced
- 200g pasatta
- 200g cream
- zest of lemon
- 20 g butter
- 2 tbsp extra virgin olive oil
- 100 ml starchy pasta water
- small bunch flat-leaf parsley leaves, roughly chopped
- fresh black pepper
- sea salt to taste
- Grated pecorino (optional)
- First, bring a large stock pot of water to the boil. Add a teaspoon of sea salt and cook the pasta accordingly to the package instructions. Ladle out around 100ml of the pasta water, then drain the parpadelle in a large sieve.
- Heat up a large sauté pan on high heat. Add the extra virgin olive oil, followed by the butter. Once melted, add prawns, clams, then add the lemon zest, garlic, and red chilli and sweat the ingredients for 3-4 minutes, or until soft (no brown).
- Next, turn up the heat add the tomato pasatta and cream, cook for a further 2-3 minutes. Stir all ingredients together, let the sauce reduce, cook for a couple more minutes or until the prawns are pink on both sides, and clams have open. Sometimes, clams need a little encouragement.
- Reduce heat to low, and add the cooked pasta into the large pan, a handful at a time and stir thoroughly. Add some of the reserved pasta water if needed.
- Add the chopped parsley, lemon zest and grind liberally the black pepper and pecorino. Remove from heat and serve in large pasta bowls with a sprinkle of parsley, pecorino and fresh squeeze of lemon juice if desired.