This dish is my easy go to dish! It looks fancy, tastes good, and doesn't cost too much either!
Super quick, super simple! Roughly 20-30 minutes to make!
Note: I am not perfect with measurement sizes as I am known for "making up as I go along" so bare with me!
Serving size: 2-3 people
You will need:
1/2 cup: Green Olives - Capsicum Stuffed
500 grams (However many you wish to serve per person, I average 5 per person as I also add prawns into this dish): Clams (Cockles, Pipi's, Vongole)
250g Prawns (I use Exmouth Tiger Prawns)
1 Teaspoons: Vegetable Stock Powder (I use Vegeta)
2 Table Spoons: Olive Oil
1/2: Brown Onion
1 Clove: Garlic (Chopped finely)
2 Tablespoons: White Wine
200g: Cherry or Grape Tomato's
1 Fillet: Anchovy (I use Capriccio Anchovy Fillets In Olive Oil)
250g: Fettuccini Pasta (Give or take your normal pasta serve size).
1/2 Cup: Water (If the dish requires more liquid, add more water)
1/4 Cup: Chicken Stock
Parmesan cheese or flat leaf parsley to add on top (optional)
Note: You can add red chili flakes to this for something a bit extra!
Heat a pot of boiling water (add a dash of salt to the water) to cook the pasta. Once the water is boiled, add the fettuccini and stir. Remove pasta once cooked or al dente.
On another burner, heat a pot or pan on medium (I use a deep skillet) with the olive oil, garlic, diced / chopped brown onion. Stir until onion softens. Do not let the garlic burn! Add in the wine.
Add in anchovy fillet and cherry tomato's. Stir until anchovy disintegrates. Add olives and stir.
Add chicken stock, vegetable stock powder, and water. Stir until sauce begins to thicken.
Once the sauce has thickened, add the clams and cook for 3 minutes (until clams open) then add the prawns and cook for another 3 minutes. Keep an eye on the seafood, and make sure it is not undercooked/over cooked. Seafood often does not need to be cooked for long!
Remove the skillet from heat and add the sauce to the fettuccini.
Add parmesan cheese, flat leaf parsley or chili flakes on top of the dish.