Not overcooking the seafood is vital to the overall taste and texture of this pasta dish
Serves 4
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This shellfish pasta is deeply imbued with ocean flavours from good-quality pot-ready mussels, fresh clams, fish and king prawns. Coming with its own natural brininess, which makes for the perfect stock, the simple yet elegant dish is finished with parsley and saffron for a final sweet, earthy kick.


  • 500 g clams, rinsed, drained
  • 1 tbsp olive oil
  • 2 (300 g) stalks celery, trimmed, finely chopped
  • 3 clove garlic, bruised
  • ½ cup (125 ml) dry white wine
  • 1 kg pot-ready black mussels
  • 375 g fettuccine pasta
  • 1 pinch saffron threads
  • 1½ tbsps cornflour
  • ¼ cup (60 ml) water
  • 200 g white fish fillets, coarsely chopped
  • 8 (360 g) uncooked medium king prawns, shelled, deveined, coarsely chopped
  • ¼ cup coarsely chopped fresh flat-leaf parsley

Place clams in a large bowl and cover with cold water. Stand 15 mins; rinse well then drain.


Heat oil in a large saucepan. Stir celery, onion and garlic over heat until onion is soft. Add wine and bring to the boil. Add mussels and clams; cook, covered, about 3 mins or until shells open. Strain through a colander over medium bowl; reserve stock.


Remove mussels from shells; place mussels in medium bowl with clams. Strain reserved stock through a fine sieve into large saucepan.


Meanwhile, cook pasta in large saucepan of boiling water until tender; drain.


Boil stock, then stir in saffron and blended cornflour and water. Boil until stock thickens slightly. Add fish and prawns; cook until prawns change colour. Add pasta and remaining seafood.


Serve shellfish pasta sprinkled with parsley.

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