This recipe works for all seafood. Mussels, prawns or calamari. 

What You'll Need - Serves 3-4 

  • 250g Clams (Fresh or Frozen) 
  • 250g Fettuccine or Spaghetti 
  • 2 Cups Cherry Tomatoes 
  • 4 Garlic Cloves 
  • 1 Small Onion 
  • 2 Fresh Chilies 
  • 1 Cup Cherry Tomatoes
  • 2 Cups Dry White Wine 
  • 2 Tsp Dried Tarragon
  • 1 Tsp Paprika
  • Handful Of Fresh Parsley Leaves  
  • Salt & Pepper 

Prep - 45 Mins 

  • If you're using frozen clams or mussels - defrost them in a bowl of salted water for 45 Minutes
  • Mince garlic cloves with a grater or garlic press
  • Finely chop your onion 
  • Half the cherry tomatoes
  • Finely slice your chilies 
  • Finely chop Parsley 

Let's Get Cooking - 30 Minutes 

  • In a pot, cook your pasta in hot water as per the instructions on the packet. Usually 12-15 Minutes.
  • As the pasta is cooking, heat a pan with cooking oil
  • Place your diced onion and garlic and stir until the onion is cooked making sure not to burn the garlic. 
  • Add the cherry tomatoes and chillies. Press on the cherry tomatoes to release the juices.  
  • Add the Paprika  
  • Season with salt, pepper and the dried Tarragon
  • Add the white wine then reduce the heat to low
  • Add the clams and cover with a lid until the clams open up, about 3-5 minutes 
  • Once the clams are open it means they are cooked. Add half the chopped parsley and mix
  • Combine with the cooked pasta and transfer into serving dish.
  •  sprinkle remainder of parsley on top 
  • Serve and Enjoy