SEAFOOD
HEAT LEVEL · 4/10
Sweet prawns, briny clams, and garlicky linguini swimming in a rich and spicy seafood broth. Add a dash of Piri-Piri and let the waves carry you away. Perfect for date night or a solo treat.
THE RECIPE INCLUDES:
STEP BY STEP
SERVINGS2
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1
PREPARE THE PRAWN BROTH:
- Peel and clean the prawns, set aside the meat and save the heads and shells.
- In a pan, sauté the garlic in olive oil until golden and crispy. Remove and set aside for garnish.
- In the same pan, cook the heads and shells until they turn pink and juicy.
- Add the white wine and a splash of water. Simmer for 10 minutes.
- Strain the broth, discard the shells, and reserve the liquid.
-
2
PREPARE THE CLAMS:
- Heat olive oil in a pot. Add the clams, a splash of wine, and parsley stems.
- Cover and cook until all the clams open.
- Strain and set aside the clams and the juice separately.
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3
COOK THE PASTA:
- Boil the linguini in salted water until al dente.
- Reserve one cup of the cooking water.
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4
ASSEMBLE THE DISH:
- Sauté the prawn meat in olive oil until it turns pink.
- Add the cooked pasta, clams, prawn broth, and clam juice.
- Stir well, add Piri-Piri sauce to taste.
- Adjust the consistency with pasta water if it's too thick. Season with salt and pepper to taste.
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5
TO SERVE:
- Serve hot. Garnish with the crispy garlic slices, parsley leaves, more clams and a final drizzle of Piri-Piri sauce.
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