| 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 purée and make it dense | 
|
| add prawns and razor shells | 
|
| boil the spaghtti 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. |
