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1
You have to make the fish stock first, you can make it 24 hours in advance and set in fridge until needed or freeze it for longer.
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2
In a pot add the water, the prawns, a few dried chili's and a few onion skins.
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3
Bring to the boil and cook until the prawns have turned pink normally 4-5 at the most.
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4
Take of the heat and remove the prawns from the pot set aside.
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5
Remove the onion peels and discard.
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6
When the prawns have cooled down enough to handle.
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7
Peel the skin and heads and add all the discarded prawn peel, heads and chili's into a blitzer with half of the water.
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8
Blitz together very well.
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9
Set aside the now peeled prawns and the fish liquid to add to the pasta later.
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10
Heat olive oil in a saucepan, then add the onion and garlic, fry for 3-5 minutes on medium heat until the onion becomes soft.
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11
Add the can of tomatoes, paste, chopped pepper, bay leaf, salt and parsley and stir.
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12
Simmer for another 5-6 minutes, add about 100ml of water and allow to simmer down stirring regularly.
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13
Add the stock cube and continue to simmer for another few minutes, then add the fish water and bring to boiling point.
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14
Add the pasta, add more water if required to reach just about half way of the pot and continue to cook for a further 8-10 minutes.
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15
Then add the fish pieces and clams, and continue to cook for another 5-8 minutes.
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16
Lastly, add the cooked prawns and the mint to the pot and stir.
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17
Let it rest for 10 minutes before serving.
