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Seafood Pasta Recipe

A great seafood pasta recipe will transport you and your guests straight back to the Mediterranean. The smell is just fantastic: garlic and wine, mixing with basil and onion and the fresh prawns (shrimp), clams and tomatoes.
This is a really authentic recipe we have tried to make it as simple and easy to prepare as possible. It is a bit of work to make your own
fresh homemade pasta but do give it a go, there's something magical and totally different about it, although the dried stuff is a great stand-by if you're in a hurry and you can get really good results if you follow the instructions on the packet.
Mediterranean Seafood Pasta

It's not normal to include Parmesan or any other kind of cheese with fishy pasta sauces but if you prefer it with cheese - go for it.

And, if you want to try make your own pasta, here's the trusty machine I've been using for years

Our idea is to combine the Mediterranean flavours that you like and not to be too bound by convention.

Ingredients for Four People

1 Recipe of our homemade pasta, or 400g./120zs. of dried Tagliatelli.
500g./1lb.2ozs. of live Clams(vognole, almejas)
500g./1lb.2ozs. of good quality Prawns (shrimp,gambas).
1 medium sized onion sliced.
2 plump cloves of garlic - finely chopped.
4 small vine tomatoes - quartered.
10 Basil leaves - shredded.
1 cup/250ml of dry white wine.
4 Tablespoons of good quality olive oil.
1 Teaspoon of corn starch (cornflour) slaked in a little cold water.

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Method

OK - cook the onion slowly in half the olive oil in a large non stick fry pan.
Add the garlic and carry on cooking - the onions and garlic should be soft but not browned.
Now add the wine and reduce by two thirds.
Add the tomatoes and cook for two minutes.
Throw in the Prawns and stir until they begin to change color.
Now the clams - vognole - almejas - and stir until opening up.
Meanwhile cook the pasta in a large pan of boiling water for about 2 minutes - or follow the instructions on your dried pasta packet.
Depending on how much liquid you have left, either: toss the pasta with the sauce and serve into warm pasta bowls or thicken the sauce with the corn flour first.