PREPARE THE PRAWN BROTH

• Peel and clean the prawns, reserve the meat and keep the heads and shells.
• In a pan, sauté the garlic in olive oil until golden and crispy. Remove and set aside for garnish.
• In the same pan, cook the heads and shells until they turn pink and juicy.
• Add the white wine and a splash of water. Let it simmer for 10 minutes.
• Strain the broth, discard the shells and reserve the liquid.

PREPARE THE CLAMS

• In a saucepan, heat olive oil. Add the clams, a splash of wine, and parsley sprigs.
• Cover and cook until all the clams open.
• Strain and reserve the clams and juice separately.

COOK THE PASTA

• Boil the linguine in salted water until al dente.
• Reserve a cup of the cooking water.

ASSEMBLE THE PLATE

• Sauté the shrimp meat in olive oil until it turns pink.
• Add the cooked pasta, clams, shrimp broth and clam juice.
• Stir well, add Piri-Piri sauce to taste.
• Adjust the texture with the pasta water if it's too thick. Season with salt and pepper to taste.

PRESENTATION

Serve hot. Garnish with crispy garlic flakes, parsley leaves, more clams, and a final drizzle of Piri-Piri sauce.