Pasta mare e monti with clams, prawns and mushrooms

Heat 3 to 4 tablespoons of olive oil, add the broken garlic, then the clams and a sprinkle of parsley.

Add half the glass of wine, toss and cook until all the clams open, about 5 to 10 minutes.

In a different pan, heat 4 tablespoons of olive oil and cook the crushed garlic about 20 seconds.

Add the mushrooms and a good amount of parsley; cook about 10 minutes.

When the clams are open, add more parsley and the rest of the wine; cook 5 more minutes uncovered so the wine evaporates into a sauce.

Take the clam meat out of the shells and discard the shells; remove the garlic and set the clams aside.

Add the cherry tomatoes, a little parsley, salt and pepper to the mushrooms and stir; cook 5 to 7 minutes.

When the tomatoes go in, boil the pasta in water with 1 tablespoon of rock salt; it takes 13 minutes.

Press the softened tomatoes to release their juice; the skins come off.

Add the prawns and stir.

With 4 minutes left on the pasta, add half a mug of pasta water to the sauce; cook about 2 more minutes until the prawns are pink.

Drain the pasta into the clams and toss so the pasta takes the clam flavour.

Add the pasta to the mushroom and prawn sauce on the stove with a little pasta water and parsley; toss until creamy.

Serve in a big bowl, spoon over the extra sauce and sprinkle with parsley.