Seafood fettuccine with clams, prawns, calamari and cherry tomatoes

Over medium heat, add a generous amount of extra virgin olive oil, one whole garlic clove (to be removed) and some parsley.

Add the clams and lemon juice, stir, and cover tightly (foil or another pan will do) so the flavors stay in. Cook until all the clams open, about 6 to 7 minutes for pre-steamed frozen clams (about 10 for raw).

Let the clams cool a little, then use an empty shell to scoop the meat from the others; keep a few of the nicest shells for decoration.

Strain the pan juices through a colander lined with kitchen paper into a bowl to remove any grit; keep the juice.

In the clean pan over medium heat, add a generous amount of olive oil, crush in one garlic clove, add parsley and cook about 30 seconds.

Add the cherry tomatoes and a little water, cover, and cook 7 to 10 minutes until they flatten and release their juice; press each to help it out. (Blend briefly for a smoother sauce if wanted.)

Add the calamari and cook about 5 minutes, without letting it go rubbery.

Add lemon juice, then the prawns, the clam meat and the strained clam juice; season with plenty of salt, pepper and parsley, stir and turn off the heat.

Boil the fresh egg fettuccine in a large pot of water with a tablespoon of sea salt for 2 minutes.

Add the pasta to the sauce over medium-high heat with more olive oil (and more parsley, salt or chili to taste), turn off the heat and toss; keep pasta water on the side.

Plate generously; loosen with a little pasta water if needed, spoon the juice on top, and finish with extra virgin olive oil, parsley and the reserved shells.