Ingredients Weight Measure
Prawns, 16/20 2 lbs.
Manila clams 3 lbs.
Mussels 5 lbs.
Olive oil, divided 9 oz.
Onions, medium, small dice 3 lbs.
Salt to taste
Pepper to taste
Garlic cloves, minced 9 ea.
JalapeƱos, fine dice 2 ea.
Dry white wine 1 cup
White wine vinegar 1/2 cup
Red bell peppers, julienne 3 ea.
Ornage bell peppers, julienne 2 ea.
Yellow bell peppers, julienne 2 ea.
TABASCO® brand Original Red Sauce, divided 1 Tbsp. + as needed
Cream, 35% 2 L
Parmesan cheese, grated 4 oz.
Basil, fresh, chiffonade 4 oz.
Red pepper flakes 2 Tbsp.
Caper berries 36 ea.


  1. Clean and devein prawns, leaving tails intact. Set aside.
  2. Clean clams and remove beards from mussels. Make sure all are closed and alive. Tap if the shells are open and discard if they don't close. Set aside.
  3. Using 6 oz. olive oil, sweat onions in medium saucepan over medium heat for 6 minutes. Season with salt and pepper. Add minced garlic and jalapeƱos. Stir to combine. Let soften for 4 minutes.
  4. Deglaze saucepan with white wine and white wine vinegar. Add clams, mussels and enough water to cover the seafood in the pan. Cover and let cook until the shells are open. Remove mussels and clams. Discard any that have not opened. Set aside 1/4 of shellfish for garnish and remove meat from remaining 3/4. Set aside and keep warm. Strain liquid reserving 250 mL and set aside.
  5. Boil orzo for 6 minutes in slated water, just short of al dente. Strain, shock in cold water and toss with 3 Tbsp. olive oil.
  6. In a clean saucepan, add 2 oz. olive oil over medium-high heat. Season and sear prawns for 2 minutes on each side. Remove and set aside with shellfish. Keep warm. Add bell peppers to saucepan and sweat for 4 minutes. Return strained juices and simmer 2 minutes. Add TABASCO® Sauce and finish with cream and Parmesan cheese. Adjust seasoning and stir; simmer until it thickens.
  7. Return shellfish, prawns and orzo. Fold in basil. Garnish with red pepper flakes, caper berries and reserved in-shell mussels, clams and prawns. Drizzle with extra TABASCO® Sauce over the top for an added kick.

Yield: 20 servings