Ingredients

Pasta
  • 250g 00 flour
  • 250g semolina flour
  • 5 eggs
  • 500g mussels
  • 500g clams
  • 400g prawns
  • 2 tbs olive oil
  • 3 garlic cloves, chopped
  • ½  shallot, peeled and diced
  • 400g San Marzano tinned tomatoes
  • 100ml white wine
  • 1 red chilli, diced
  • 1 lemon,  juiced and zested
  • 1 small bunch basil, chopped
  • 50g grated parmesan

Method

To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge. Roll out and cut into tagliatelle.

In a large pan of boiling salted water, cook the pasta for 2 minutes. Drain and keep some of the pasta water.

In a another large pan cook the garlic and shallot in the oil for 2 minutes, add the wine, mussels, prawns, clams and tomatoes and cook with a lid on for 4 minutes.

Using large tongs, add the cooked pasta to the sauce and cook for another 2 minutes. Stir through the basil then grate over parmesan. Drizzle in more olive oil if desired and serve.

Ingredients

Pasta
  • 250g 00 flour
  • 250g semolina flour
  • 5 eggs
  • 500g mussels
  • 500g clams
  • 400g prawns
  • 2 tbs olive oil
  • 3 garlic cloves, chopped
  • ½  shallot, peeled and diced
  • 400g San Marzano tinned tomatoes
  • 100ml white wine
  • 1 red chilli, diced
  • 1 lemon,  juiced and zested
  • 1 small bunch basil, chopped
  • 50g grated parmesan

Method

To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge. Roll out and cut into tagliatelle.

In a large pan of boiling salted water, cook the pasta for 2 minutes. Drain and keep some of the pasta water.

In a another large pan cook the garlic and shallot in the oil for 2 minutes, add the wine, mussels, prawns, clams and tomatoes and cook with a lid on for 4 minutes.

Using large tongs, add the cooked pasta to the sauce and cook for another 2 minutes. Stir through the basil then grate over parmesan. Drizzle in more olive oil if desired and serve.