Seafood Fettuccine Marinara

Steps

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1. 1
   Heat a large frying pan over medium heat with a generous drizzle of extra virgin olive oil, one whole garlic clove and a handful of fresh parsley.
   ▶ ≈0:52
2. 2
   Add the clams to the pan, squeeze in lemon juice, stir well, cover with a lid and cook for about 6-7 minutes until all clams open.
   ▶ ≈1:34
3. 3
   Once the clams have cooled slightly, remove the meat from the shells using an empty shell as a tool; reserve a few attractive shells for garnish and discard the rest.
   ▶ ≈2:18
4. 4
   Line a colander with kitchen paper over a bowl, pour the clam cooking liquid through to remove any grit or impurities. Gently squeeze the paper to release any trapped liquid and reserve the filtered clam juice.
   ▶ ≈3:28
5. 5
   Clean the pan and return it to medium heat. Add another generous drizzle of olive oil, crush in 1-2 garlic cloves and add a handful of parsley; cook for about 30 seconds until fragrant.
   ▶ ≈4:23
6. 6
   Add the cherry tomatoes and stir. Cook for about 5 minutes, then add a splash of water to help soften the tomatoes and release their juices. Cover and cook for another 7-10 minutes until tomatoes are soft and juicy.
   ▶ ≈5:05
7. 7
   Gently press the tomatoes with a wooden spoon to help them burst and release more liquid. Add the sliced calamari, stir well and cook for 3-5 minutes, stirring occasionally, until tender but not rubbery.
   ▶ ≈5:57
8. 8
   Squeeze in additional lemon juice if desired for brightness. Add the prawns, shelled clams and reserved clam juice to the sauce. Season with salt and pepper to taste, add more parsley, stir well and set aside.
   ▶ ≈7:01
9. 9
   Bring a large pot of water to boil and add one tablespoon of sea salt. Cook the fresh egg fettuccine for about 2 minutes until tender.
   ▶ ≈8:08
10. 10
    Drain the pasta and add it to the seafood sauce. Toss over medium-high heat to combine, allowing the pasta to absorb the flavours. Adjust seasoning with additional salt, pepper, parsley or chili as desired. Add a final drizzle of extra virgin olive oil and turn off the heat.
    ▶ ≈8:35
11. 11
    Plate the seafood fettuccine generously, adding a little pasta water if needed to maintain a silky sauce consistency. Finish with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley, then serve immediately.
    ▶ ≈11:16