Begin by putting a large pan of water on the boil (use the kettle to help speed things up) add a generous sprinkle of salt to the water and once boiling add in the spaghetti stirring thoroughly to separate the pasta – There’s no need to add the lid as it tends to boil over. Cook for between 10-12 minutes testing it around 9 minutes, you want to retain the slight bite and not have it turn soft. You can also finish cooking the pasta in the sauce, but it’s key to keep the pasta al dente. When you drain the pasta don’t be too thorough as it’s good to keep a bit of the starchy water to add to your sauce.
For the sauce add a glug of olive oil to a large pan then add in the diced onions, garlic and half of the chilli plus the seasoning and cook over a low heat for 4-5 minutes. Be sure to not allow the onions to turn golden, you want them to turn translucent and sweeten.
Next add in the white wine and increase the heat cooking off the alcohol. Allow to bubble away for a minute or so then add in the fish stock plus the tomatoes and bring back to the boil for 4-5 minutes.
Have a taste just to make sure you’re on track, don’t be too tempted to over salt it as the mussels and clams have a slight saltiness to them naturally.
Make sure your stock is boiling and add in the mussels and clams giving the pan a good shake coating the mussels and clams evenly before placing a lid on the pot. Allow to cook for a couple of minutes until you start to see the shells begin to open. Once the majority have started to open you can add in the prawns, give the pan another shake so you’re evenly coating all the seafood once again and place the lid back on the pan.
The seafood is cooked when all the mussel and clam shells have opened and the prawns have turned from translucent grey to pink.
Next add in your cooked spaghetti to your seafood (plus any left over water it was cooked in – a couple of tablespoons is a good amount) and thoroughly stir coating all strands of spaghetti.
Transfer to a large platter for everyone to help themselves and sprinkle over your parsley, extra chilli, a drizzle of extra virgin olive oil and some extra freshly ground black pepper.
This makes for the most delicious flavoursome dish.