This may be one of the most time consuming pasta dishes as it has several layers of preparation, but the end result is simply delectable. I guarantee plates will be licked. Growing up near the coast line, seafood is a integral part of our daily food intake and I just love the simplicity of the flavour profiles in this dish, also this is a great dinner party treat which will have your guests coming back for more. Hope you enjoy this.




INGREDIENTS
500g Pack dried past (any shape works with this, long or short, personally I prefer fresh but Fusilli of Conchiglie works well)
150g Shrimp, deveined and butterflied
150g Clams, boiled
150g Squid rings
150g Lobster meat (or crab claw meat)
1tbsp Butter
2tbsp Olive oil
3 Cloves garlic, sliced
1/2tsp Dried Thyme
1 Fresh Red Chilli, deseeded and chopped
1tsp Grated lemon zest
1/2 cup Dry white wine
2L Veloute Sauce
100ml Cream
100g Parmesan cheese, grated
1tbsp Garlic chives
Salt and white pepper
Extra Virgin Olive Oil for drizzling

PROCEDURE
1. Follow the link on how to make the Veloute Sauce, prepare in advance and store for later use.
2. Add the clams to boiling salted water for 3 minutes until the clams have opened up, discard the ones that are still closed, drain and keep aside.
3. Add butter and olive oil in a large sauté pan, once heated, reduce the flame add garlic and red chilli, sweat for a minute.
4. Now bring the heat up in the pan add the prepared squid rings and stir fry for 2 minutes, not longer it will harden, once its done take off the heat and place in a plate with kitchen towel.
5. Bring the pan back to heat add a little more butter, stir fry the shrimp for a minute or two, until they curl up, don’t over cook these as they turn hard, take out of the pan and place on kitchen towel.
6. Follow the same procedure for the lobster meat or crab meat.
7. Cook the past in boiling salt water till Al-Dente and drain. While the pasta is cooking follow the steps below.
8. Bring the heat up in the pan add the white wine and deglaze, reduce the liquid by one third.
9. Add the Veloute sauce to the pan and bring to a boil, ensure the pan is large enough to hold the sauce and seafood, or else add all the liquid to a large sauce pan before add the sauce.
10. Add the cream to the sauce, bring to a boil, reduce to a simmer for 5 minutes.
11. Now add all of the seafood into the sauce and bring to a boil, simmer for one minute. Season with salt and pepper. Taste! Adjust! Taste, till perfect. Add the lemon zest and taste again.
12. Add the pasta to the sauce and combine well till all the past is coated with the sauce.
13. Serve in soup plates placing enough clams but not over crowding the plate, drizzle extra virgin olive oil, garnish with grated Parmesan cheese and chives.