12 ounces dried linguine or spaghetti (regular or whole-wheat)
Flaked sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 large shallots, finely diced
3 cloves garlic, very finely chopped
2 red chiles, seeds removed (if you like less heat) and finely chopped
14 ounces peeled and deveined tiger prawns (about 1 pound 5 ounces frozen)
14 ounces clams in their shells, scrubbed (see Cook's Note)
1 glass white wine (about 5 to 7 fluid ounces)
1 small bunch parsley, roughly chopped (about 3 tablespoons chopped)
2 1/2 ounces arugula
1 small lemon, cut into 4 wedges
It's important to wash clams in their shells thoroughly before cooking. Ideally, they should be soaked in cold water for an hour before cooking. Discard any that remain open when tapped.
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