4 Servings

Preparation: 40 minutes

Cooking: 8 minutes

INGREDIENTS

• 10 2/3 oz. (300 g) bavette or other thin ribbon-shaped pasta
• 14 oz. (400 g) mussels, scrubbed and debearded
• 14 oz. (400 g) clams, scrubbed and rinsed
• 4 small red mullet, gutted, filleted, and washed
• 4 shrimp, peeled (leave tail segment intact) and deveined
• 5 oz. (150g) cherry tomatoes, cut into quarters
• 1 cup (150 ml) white wine
• 1 clove garlic
• 1 tbsp. fresh parsley, chopped
• 1 bunch fresh basil
• 1 sprig fresh oregano
• 1/3 cup (80 ml) extra-virgin olive oil
• salt and pepper

INSTRUCTIONS

1. Bring a pot of well-salted water to a boil. Cook the pasta until al dente, and drain.
2. While the pasta cooks, roughly chop the oregano leaves and tear the basil by hand.
3. Heat the olive oil in a skillet with the garlic and parsley, and add the oregano and basil.
4. Add the mussels, clams, and white wine. Cover with a lid and cook, removing the shellfish as they open and discarding any that don’t open.
5. Remove the cooked shellfish from the saucepan, shell three-quarters of them, and transfer them to a bowl.
6. To the same skillet, add the red mullet, all of the shrimp, and the cherry tomatoes. Cook, stirring, for a few minutes until the seafood is cooked through and the tomatoes have started to break down.
7. Add the cooked mussels and clams back into the skillet. Season with salt and pepper to taste.
8. Transfer the cooked pasta to the skillet with the seafood sauce. Cook briefly to meld the flavors.
9. Serve hot, garnished with additional chopped parsley and a sprig of fresh basil if desired.