INGREDIENTS
1½ cups water (375 ml water)
1 bay leave
½ teaspoon dried thyme leaves
8 to 10 large raw prawns
150 grams salmon fillet
10 to 12 live white clams
150 to 180 grams spaghetti
25 grams butter
1 small onion
75 ml heavy cream
Small handful of cherry tomatoes
Salt and freshly ground black pepper
Chopped fresh parsley, for garnish
DIRECTIONS
Combine water, bay leaves and thyme leaves in a small pot and bring to a boil. Peel and clean the prawns, set aside. Add the prawn head and shells into boiling water and simmer for 15 to 20 minutes to extract the flavours of the prawns. Strain the stock into another clean pot.
Gently rub 1 teaspoon salt into the peeled and deveined prawns and set aside for 10 minutes. Rinse off the salt, pat dry with paper towels and set aside.
Slice the salmon fillet into 1½-inch chunks. Season with a little salt and set aside.
Reheat the stock until it starts to simmer. Add in the salmon chunks and simmer for a minute. Add in the prawns and the clams and simmer until the clams are cooked. Remove all the seafood with a slotted spoon and set aside.
Boil a large pot of well-salted water and cook the spaghetti until al-dente.
In a third pot, melt the butter over medium-low heat then add in the onion. Sauté gently until the onion is translucent, then add in the stock. Bring to a simmer and add in the cream and cherry tomatoes. Add in the seafood and season with salt and black pepper.
Bring the sauce to a simmer but take note not to boil it.
Drain the pasta without rinsing under cold water. Then take a bunch of pasta, twirl and plate it. Spoon the seafood and the sauce over the pasta. Garnish with parsley and serve immediately.
(Source: Foodie Baker)
