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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: James Lanka
Servings: 8
6 ounces mussels
6 ounces small clams
12 ounces spaghetti
2 teaspoons extra virgin olive oil
1 ounce butter
1 small red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 small fresh red chilli, seeded and finely chopped
2 bay leaves
4 cooked Mediterranean prawns in shell
4 cooked crab claws in shell, thawed if frozen
1 tablespoon brandy
2 fluid ounces dry white wine
2 fluid ounces fish stock
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
4 fresh sage leaves, finely chopped
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 sauté for 2 to 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 flambe. 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.