Add the wine to a medium sized saucepan over a medium high heat and bring to a boil. Add the mussels and pop the lid on for about 2 minutes or until the mussels open.
24 large mussels, ¼ cup white wine
Remove the mussels carefully from the pan leaving the cooking liquid behind. Put the mussels in a bowl and cover for now.
Add the clams to the cooking liquid and cook until they start to open. Once open, transfer them to the same bowl as the clams.
30 medium clams
Slowly pour the cooking liquid into a cup making sure to leave any grit in the saucepan. Wash the pan.
Place a large pan of salted water over a high heat and bring to the boil. Add the spaghetti and cook according to the packet instructions and the pasta is al dente.
1 lb spaghetti
Add the olive oil the saucepan over a medium heat and add the garlic and fry for about 2 minutes. You want it to go golden but not brown.
6 cloves garlic, 3 tbsp olive oil
Add the sliced red chilli and the passata and cook for about 5 minutes until the sauce starts to thicken.
½ large red chilli, 1.5 pint passata
Add the reserved cooking liquid from the mussels and clams and adjust the temperature so the sauce begins to simmer. Simmer until the sauce has reduced which takes about a few minutes.
When the pasta is nearly ready, add the prawns to the sauce and cook for about 2 minutes and then the mussels and clams that were cooked earlier. Simmer to heat everything up.
1 lbs prawns
Drain the pasta reserving a cup of pasta water. Transfer the pasta into the sauce and toss to fully coat. Season with salt and ground black pepper tasting as you go.
salt, ground black pepper
When your ready serve in prewarmed bowls with a sprinkle of chopped parsley.