There are many versions of this pasta dish served in Greek
seaside towns using all manner of seafood. Some are spiked with
brandy, but this version makes use of that most Hellenic of
300 gmclams, soaked in cold water for 30 minutes, drained200 mlouzo300 gmmussels, scrubbed50 mlolive oil2baby fennel bulbs, thinly sliced,fronds reserved1onion, thinly sliced2garlic cloves, finely chopped1long red chilli, thinly sliced1tsp chilli powder100 gmeach cherry tomatoes and yellow grape tomatoes, halved12medium uncooked prawns, cleaned, tails intact300 gmsnapper fillet, cut into 3cm piecesJuice1 lemon, or to taste400 gmdried pasta, such as macaroni or strozzapretiTo serve:coarsely chopped dill and flat-leaf parsley, and lemon wedges
Heat a large saucepan over high heat, add clams and half the ouzo, cover with a lid and shake pan occasionally until clams open (3-4 minutes). Remove clams and set aside, then strain juices through a fine sieve and set aside. Wipe pan clean with absorbent paper, return to heat, add mussels and remaining ouzo, cover with a lid and shake pan occasionally until mussels open (2-3 minutes). Remove mussels and add to clams, then strain mussel juices through a fine sieve, add to clam juices and set aside.
Heat oil in a large saucepan over medium-high heat, add fennel, onion, garlic and fresh chilli and stir occasionally until tender (3-4 minutes). Add ground chilli, stir until fragrant (30 seconds), add tomato and stir occasionally until tender (3-4 minutes). Add reserved clam and mussel juices, prawns and snapper and simmer until just cooked through (2-3 minutes). Add reserved clams and mussels, warm through, add lemon juice and season to taste.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes) and drain. Toss through seafood mixture with dill and parsley, scatter with reserved fennel fronds and serve hot with lemon wedges.