Pasta, Noodles and Rice Recipes - Pappardelle with Seafood Sauce Recipe

Ingredients

Serve 4-6

• 1 kg/2 lb clams, cleaned

• 5 tablespoons olive oil

• 2 onions, finely chopped

• 250 g/8 oz plum tomatoes, halved and deseeded

• 250 g/8 oz raw prawns, peeled and de veined

• 250 g/8 oz sole fillets, skinned and cut into bite-sized pieces

• 250 g/8 oz cod fillet, skinned and cut into bite-sized pieces

• handful of chives, snipped

• 375 g/12 oz pappardelle or fettuccine

• salt and pepper

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Method:

1. Put the clams in a large shallow frying pan with 1 tablespoon of the oil. Cover and cook over a high heat for 5-8 minutes until the shells open. Discard any that do not open.

2. Remove the clams from their shells and put them in a bowl. Strain the cooking liquid through muslin.

3. Heat the remaining oil in a large saucepan, add the onions, salt and pepper, and cook over a medium heat until golden.

4. Add the strained clam cooking liquid and simmer for 10 minutes, then add the clams and tomatoes. Cook for 10 minutes more.

5. Add the prawns, followed a few minutes later by the fish pieces, and simmer for 15 minutes, until they are cooked through. Sprinkle with chives and keep hot.

6. Meanwhile, cook the pasta until al dente. Drain, mix with the sauce and serve immediately.