The most succulent array of prawns, clams, linguine and crusty bread, the loveliest oceanside meal complemented only by wine of course; and can already imagine the wonderful hazy summer afternoons, fluttery dresses, late carefree nights and languorous laughter.
16 raw prawns, peeled with tails intact
600g clams, cleaned
125ml dry white wine
120g butter, chopped
4 cloves garlic, sliced
sea salt and cracked black pepper
1 tablespoon lemon juice
extra virgin olive oil, for drizzling
2 tablespoons flat-leaf parsley, roughly chopped
lemon wedges and crusty bread, to serve
Preheat oven to 180ºC. Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain and set aside. Cut 4 x 40cm pieces of baking paper and line 4 x 750ml bowls. Divide pasta between the bowls and top with the prawns, clams, wine, butter, garlic, salt and pepper. Bring the ends of each pieces of paper together and secure tightly with kitchen string. Bake for 35–40 minutes or until the prawns are cooked and clams open*. Drizzle with lemon juice and oil and sprinkle with flat-leaf parsley. Serve with lemon wedges and bread.
*Discard any clams that do not open.