For the pasta:
1. Bring pot of salty water to the boil. (Tip: use a high lip sauce pan to cook your pasta, thiis will create the perfect ratio of pasta water)
2. Cook your pasta as instructed on the packet, we recommend a couple minutes shorter than the recommedation for Al dente. Remember to save the pasta water and do not discard the pasta water.
For the Seafood:
1. Bring a pan to medium high heat, with olive oil (high lip is ideal)
2. Remove seafood bag and start with searing the prawns on one side and lightly season (feel free to discard the heads of it's not your thing) however highly recommend leaving it as its full of flavour. Remember to not over season, as there is salt in the mussels, clams and the pasta water.
3. Flip the prawns to sear the other side. Add 3/4 cup of white wine and then add the mussels, clams and garlic, cover with a lid for about 2 minutes or until the shells are just about to open.
4. Once they've opened add in the salmon and cook for about a minute.
5. Add in your cooked pasta and generous ladel of pasta water. Stir and mix the pasta with seafood together gently so you don't break the salmon apart.
6. Add the remaining ingredients chopped tomatoes and fresh parsley with a knob of butter ( yes, butter! ) and toss your pasta until the sauce and butter becomes an emulsion.
7. Do a final check on your season and a squeeze of lemon. Add fresh chilli or chilli flakes as desired.
