Ingredients

• 18 oz. clams, scrubbed and rinsed

• 7 oz. calamari, cleaned and sliced

• 7 oz. cooked prawns, peeled and cleaned

• Other seafood you like [mussels, fish, scallops, etc.]

• 16 oz. fresh egg fettuccine

• 16 oz. cherry tomatoes, halved

• 2 garlic cloves, divided

• 1–2 lemons, juiced

• 1 bunch fresh parsley, finely chopped

• Extra-virgin olive oil

• Salt and freshly ground black pepper, to taste

• Cholula Original Hot Sauce

• Reserved pasta water, as needed

Instructions

• Cook the Clams: Place a large, deep skillet over medium heat. Add a generous drizzle of Extra Virgin Olive Oil, one whole garlic clove, and a small handful of chopped parsley. Add the clams. Cut one lemon in half and squeeze the juice over the clams, using a small strainer to catch the seeds. Stir gently, cover, and cook for approximately 7 minutes, or until the clams open. Discard any clams that remain closed. Remove the skillet from the heat and allow the clams to cool slightly. Remove the meat from the shells, reserving a few shells for garnish if desired. Discard the remaining shells.

• Strain the Clam Broth: Place a fine-mesh strainer lined with damp paper towels over a bowl. Carefully pour the clam cooking liquid through the strainer to remove any grit or sand. Reserve the strained clam broth for the sauce.

• Prepare the Seafood Sauce: Clean the skillet and return it to medium heat. Add another generous drizzle of Extra Virgin Olive Oil. Finely chop or crush the remaining garlic clove and add it to the skillet with a handful of chopped parsley. Sauté for about 30 seconds, until fragrant, taking care not to brown the garlic. Add the halved cherry tomatoes and cook for 5 minutes, stirring occasionally. Add a small splash of water, cover, and simmer for another 10 minutes, until the tomatoes soften and release their juices. If desired, squeeze the juice of the second lemon half into the sauce, catching any seeds. Add the sliced calamari and cook until just tender, approximately 2–4 minutes, depending on thickness. Add the cooked prawns, reserved clam meat, and strained clam broth. Season with salt and freshly ground black pepper to taste. Stir in additional chopped parsley. Keep the sauce warm over low heat while preparing the pasta.

• Cook the Fettuccine: Bring a large pot of water to a rolling boil. Add approximately 1 tablespoon of salt. Add the fresh egg fettuccine and cook according to the package instructions, usually about 2 minutes, until al dente. Before draining, reserve 1 mug of pasta cooking water.

• Combine the Pasta and Sauce: Increase the heat under the seafood sauce to medium-high. Transfer the drained fettuccine directly into the skillet with the sauce. Toss gently with tongs until the pasta is evenly coated. Turn off the heat and continue tossing, adding reserved pasta water a little at a time until the sauce becomes glossy and clings to the pasta. Finish with freshly chopped parsley, a drizzle of Extra Virgin Olive Oil, and red pepper flakes if desired. Taste and adjust the seasoning with salt, pepper, and additional lemon juice as needed.

This recipe is scripted from my best memory that Michael Sofo and I created many times together. Never was the outcome the same but always delicious. I create this today in his memory as we celebrated his Funeral Mass yesterday.