At first cleanse the blue mussels, scraping the shells with a scourer ad de-bearding
steam them at high heat for 4/5 minutes until opened. preserve the cooking water after filtering.
Cleanse the stripped Venus clams and put t into a pot with a little olive oil, cook at high heat until opened. Add the cooking water to that of the blue shells
in a great pan fry slightly in olive oil the garlic until softened then add the tomatoes purée and make it dense
add prawns and razor shells
boil the spaghtti in abundant boiling water until al dente, the same you have been using for the venus clams and the blue mussels. Use a big pot as the water foams.
add the venus clams and the blue shells to the sauce. Keep some apart for garnishing
drain the pasta and saute in the sauce, adding chopped parsley. Serve immediately.