Venus Clams and Prawns in Rich Spicy Tomato Sauce

We get venus clams easily here in Italy so they are part of our staple diet. Usually cook it in a garlic wine sauce, but decided last evening to have it in a tomato sauce for a change. And I called it "rich" because I threw in a nice beef bone to enrich the sauce - courtesy of my neighbourhood supermarket butcher.

Ze Sauce

For the tomato sauce : Put peeled ripe fresh Tomatoes together with garlic, onions and red chillis in a mixer and mix into a purée. In a casserole, put bone in water and bring it to a boil. Remove bone, drain the water, clean bone and casserole of the floating impurities. Heat up the casserole with a little olive oil, add in the tomato purée and then the bone. Pour in a little white wine, add in some chopped herbs like parsley, basilic, estragon. Salt and pepper to taste. Simmer the sauce for an hour to work the bone, adjusting the liquid if necessary.

Bring water to the boil and prepare to cook the fresh pasta (mine = 4 minutes). Clean and dry the clams and prawns. In my wok, I heated up some olive oil and seared the prawns quickly, adding in some thyme, coarse salt and crushed black pepper. Remove and set aside (keep warm). At the same time, add the venus clams and fresh cherry tomatoes into the tomato sauce. They are cooked when they open up. Everything should more or less come to a finish at around the same time. Put them together, serve hot with Parmesan cheese.