Gennaro's Fresh Seafood Pasta with Cockles, Mussels, and Prawns

Pour olive oil into a small pan, add 1 clove of crushed garlic, 100g mussels, and 100g cockles. Splash with 30ml white wine, cover with a lid, and let it steam until all shells open up fully and release juices.

Let the cooked mussels and cockles cool down slightly in a bowl, then manually remove the meat from their shells.

Strain the seafood cooking liquid through a sieve into a clean bowl to capture all the flavorful juices, and set aside.

Remove the shells and heads from 3 prawns, pull out the intestinal vein, and slice each prawn in half lengthwise before setting aside.

Slice 1 clove of garlic, cut 0.25 piece of large chilli, halve 4 cherry tomatoes, roughly chop 20g parsley leaves, and measure out 50g fresh green peas.

Pour an abundant amount of olive oil into a saucepan, add sliced garlic and chilli directly in, followed by cherry tomatoes and sliced prawns. Saute until the garlic turns lightly brown and tomatoes soften.

Add 50g fresh green peas straight into the pan with the seafood mixture. Meanwhile, cook 150g fresh spaghetti in a boiling water bath until al dente.

Pour a little bit of pasta water into the pan, transfer the cooked fresh spaghetti straight in, and start to mix thoroughly using tongs.

Add a little touch of salt, put the cooked mussels and cockles inside, add just a little touch of parsley, and toss until everything is well combined and done.

Prepare 30g homemade fresh breadcrumbs mixed with some rosemary, some parsley, and a little touch of garlic until it looks like sand.

Plate the seafood pasta, generously sprinkle the sandy herb breadcrumbs on top as the beach sand, add a little drizzle of olive oil and a little squeeze of lemon.