Seafood Pasta - cooking recipe

Ingredients

13 oz fettuccine pasta
1 lb clams
1 tbsp olive oil
2 sticks celery, finely chopped
1 None onion, finely chopped
3 cloves garlic, bruised
1/2 cup dry white wine
2 lbs black mussels
None None Pinch saffron threads
1 1/2 tbsp cornstarch, blended with 1/4 cup water
7 pz white fish fillets, cubed
12 oz large shrimp, peeled, deveined and coarsely chopped
2 tbsp coarsely chopped fresh flat-leaf parsley

Preparation

Cook pasta in large saucepan of boiling salted water according to package directions; drain.
Place clams in a large bowl and cover with cold water. Let stand for 15 mins; rinse well, then drain.
Heat oil in a large saucepan on medium-high heat. Cook celery, onion and garlic until onion is soft. Add wine and bring to a boil. Add mussels and clams; cook, covered, for 3 mins, or until shells open. Strain through a colander over medium bowl; reserve stock.
Remove mussels from shells; place mussels in medium bowl with clams. Strain reserved stock through a fine sieve into large saucepan.
Bring stock to a boil. Stir in saffron and cornstarch mixture. Boil until stock thickens slightly. Add fish and shrimp; cook until shrimp turn pink. Add pasta and remaining seafood. Sprinkle with parsley.