Seafood pasta marinara starts with a bowl of salted water! Put the mussels and clams in the bowl and clean them both, removing debris like seaweed and sand. You will also need to remove the “beard” from each mussel by grabbing it with your thumb and forefinger and pulling on it. You can also use a knife if it’s easier!

Put a large saucepan on the stove at medium heat and add four tablespoons of EVOO. Then crush the garlic cloves and add to the same pan, cooking them for one minute.

Next, slice the cherry tomatoes in half and keep an eye on the garlic, adding 2 tablespoons of water after a few minutes to prevent the garlic from burning.

Stir for 30 seconds, then add the juicy cherry tomatoes in and combine well.

While the tomatoes are cooking, add the calamari rings into the pan, and continue stirring. After a few minutes, press the tomatoes down, so the juice comes out.

Once the calamari are soft, add the prawns, vongole/clams, and mussels. Stir and cook for about two minutes with the lid on. This will create steam and ensure the seafood is cooked through.

Add the dry chili, parsley, salt, and pepper before stirring the seafood mixture. Place the lid on and cook for another minute until every mussel is open.

To make eating the seafood pasta marinara easier, take the meat out of some mussels and vongole; just leave some shells for garnish on each bowl.

Time to add in the passata! Add in a sprinkle of salt if needed, then stir. Cover the pan and cook for about 10 minutes.

Add 5L of water to a large pot, and once the water boils add one tablespoon of rock salt, and stir to dissolve. Then, add the fresh fettuccine to the salted boiling water, stirring occasionally.

Transfer the fettuccine over to the sauce and mix gently using tongs. Now for the best part, dishing up the seafood pasta!

E ora si mangia, Vincenzo’s Plate….Enjoy!