Greek fisherman’s pasta – Jen Smith – Med Meanderings

Ingredients

• 300g clams, soaked in cold water for 30 minutes, drained
• 200 ml ouzo
• 300g mussels, scrubbed
• 50 ml olive oil
• 2 baby fennel bulbs, thinly sliced, fronds reserved
• 1 onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 long red chilli, thinly sliced
• 1 teaspoon chilli powder
• 100g each cherry tomatoes and yellow grape tomatoes, halved
• 12 medium uncooked prawns, cleaned, tails intact
• 300g snapper fillet, cut into 3cm pieces
• Juice 1 lemon, or to taste
• 400g dried pasta, such as macaroni or strozzapreti