Spaghetti scoglio

Yield: 8 servings

Measure Ingredient
175 grams Mussels; (6oz)
175 grams Small clams; (6oz)
350 grams Spaghetti; (12oz)
10 millilitres Extra virgin olive oil; (2 tsp)
25 grams Butter; (1oz)
1 small Red onion; peeled and finely
\N \N ; chopped
2 \N Garlic cloves; peeled and crushed
1 small Fresh red chilli; seeded and finely
\N \N ; chopped
2 \N Bay leaves
4 \N Cooked Mediterranean prawns in shell
4 \N Cooked crab claws in shell; thawed if frozen
15 millilitres Brandy; (1 tbsp)
50 millilitres Dry white wine; (2fl oz)
50 millilitres Fish stock; (2fl oz)
30 millilitres Chopped fresh flat-leaf parsley; (2 tbsp)
15 millilitres Chopped fresh dill; (1 tbsp)
4 \N Fresh sage leaves; finely chopped
\N \N Salt and freshly ground black pepper

Scrub the mussels and clams, scraping off any barnacles and pulling off the beards. Discard any mussels and clams that remain open when tapped on a hard surface. Set aside until required.

Bring a large pan of salted water to the boil. Add the spaghetti and cook for 7 minutes, or according to the directions on the packet. Heat the olive oil and butter in a large frying pan. Add the red onion and saut‚ for 2-3 minutes until just soft. Stir in the garlic, chilli, bay leaves and all the shellfish. Cook for 1 minute. Quickly add the brandy and ignite to flamb‚.

Once the flames have died down, add the wine and stock.

Cover the pan and cook for 3 minutes until the mussels and clams have opened. Stir in the chopped herbs and season to taste with salt and freshly milled black pepper.

Drain the pasta, then either mix it into the shellfish sauce, or divide the spaghetti among the serving plates or bowls, piling it in a tall mound in the centre, and spoon over the shellfish sauce.

Serve immediately, with more freshly ground black pepper.

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