Adapted from a recipe by Chef Robert Kinneen of Anchorage, Alaska.
2 lbs raw pasta, cooked just short of "al dente" 2 lbs cleaned clams chopped coarsely; reserve any juice 1 lb spot prawns (approximately 24) 1 pound Italian or Chorizo salmon sausage, cut into large dice (or Italian poultry sausage) 1/4 oz red pepper flake or organic cayenne 4 oz garlic slivers or organic garlic granules 8 oz white wine 1 pint vegetable broth 1 oz butter 1/2 bunch Italian parsley, chopped fine Sea salt and organic black pepper to taste
In a large sauté pan, over medium heat add the sausage. When browned, add garlic and red pepper flake, stir, wait 30 seconds.
Add shrimp, clams, and wine. simmer until reduced by half; add broth, warm the shrimp, and broth through.
Add butter, parsley, sea salt, and pepper to taste.
Add the reserved pasta and mix. Bring up to heat and serve.