Ingredients (serves 4)
- 320 g capricciose
- 1 kg cleaned mussels
- 1/2 kg clams, already purged
- 300 g peeled prawns
- 1 tablespoon tomato purée
- a sprig of parsley.
Method
- 1. Rinse the mussels and clams, drain them and place them in a frying pan with a drizzle of oil and a sprig of parsley. Cover and cook over high heat until all the shells have opened completely. Turn off the heat and strain the cooking liquid.
- 2. In a deep saucepan, gently brown the peeled and crushed garlic clove in a drizzle of oil, then add the tomato purée and half a glass of water. Add the pasta, cover with the shellfish cooking liquid and cook for about 4 minutes, maintaining a steady boil (add a splash of water if necessary to ensure the pasta remains sufficiently moist throughout cooking).
- 3. Towards the end of cooking, add the lemon zest, prawns and shellfish, and season with salt to taste. When the pasta is al dente and the sauce has reduced to the desired consistency, turn off the heat and stir through a drizzle of extra virgin olive oil. Sprinkle with chopped parsley, garnish with additional lemon zest, plate and serve.
