Pasta with Seafood and Mint

1.

For the noodles: Combine flour with eggs, olive oil, salt and possibly some water and knead into a firm, smooth dough. Rinse mint, pat dry, pluck leaves and chop finely. Knead mint into dough and cover in plastic wrap and let rest about 30 minutes.

2.

Place through a pasta machine. Then cut into fettuccine about 1 cm (approximately 3/8 inch) wide and let dry.

3.

For the sauce: Meanwhile, rinse and peel prawns, cut in half lengthwise, remove vein, rinse again and pat dry.

4.

Peel garlic and cut into slices. Fry shrimp shells in 2 tablespoons hot oil, then add garlic and deglaze with white wine. Add thyme sprigs to the sauce. Simmer about 10 minutes, then pour through a sieve.

5.

Rinse, halve and add tomatoes to sauce. Rinse clams well.

6.

Boil tomatoes with the sauce and add clams (use a little more or less wine as needed). Cover and cook about 3-4 minutes. Simmer until clams have opened.

Cook noodles in boiling salted water for about 3 minutes, until al dente.

7.