 | At first cleanse the blue mussels, scraping the shells with a scourer ad de-bearding |
 | steam them at high heat for 4/5 minutes until opened. preserve the cooking water after filtering. |
 | Cleanse the stripped Venus clams and put t into a pot with a little olive oil, cook at high heat until opened. Add the cooking water to that of the blue shells |
 | in a great pan fry slightly in olive oil the garlic until softened then add the tomatoes pulp and make it dense |  |
 | add prawns and razor shells |  |
 | boil the pasta in abundant boiling water until al dente, the same you have been using for the venus clams and the blue mussels. Use a big pot as the water foams. |
 | add the venus clams and the blue shells to the sauce. Keep some apart for garnishing |
 | Stir well |  |
 | drain the pasta and saute in the sauce, adding chopped parsley. Serve immediately. |
