Spaghetti with shell fish by Barbara Sciberras


  • Mixed shellfish, such as king prawns, clams and mussels
  • Garlic and fresh herbs
  • A glass of white wine
  • Stock, butter and olive oil
  • Any type of pasta


Boil the clams and the mussels for 5 minutes or so to remove the sand from the shellfish. Clean under running water.

In a pan, cook the butter, the olive oil and the garlic for a few seconds. Add the king prawns and cook on low heat so that the juices come out of the prawns. Add some fresh herbs chopped into small pieces. Remove the mixture from the pan and set aside in a bowl covered with foil.

Put the remaining shellfish with some herbs, salt and pepper in the same pan and cook for 5 minutes. Add the stock and the wine and cook for another 5 minutes.

Stir in the pasta and serve with a side-plate of king prawns and with fresh bread.
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