Put a large fry pan on medium heat and add a drizzle of Rylstone Crooked River Extra Virgin Olive Oil (as needed). Once the oil has slightly warmed, add the Pine Nuts (to taste), mixing them through the oil and leaving them to toast for a few minutes.
Add Breadcrumbs (as needed) and mix together really well until they begin to brown. Once these are toasted, pour the mixture onto chopping board and leave to cool.
Once cooled, crush the pine nuts into the mixture and combine some Fresh Parsley (to taste). This will be the topping for your seafood pasta recipe.
Put a small pot on the stove at a medium/high heat and add a generous amount of olive oil. Once the oil has begun to warm, add the Vongole (300 gram) and put the lid back on to let them steam. This should take no more than 5 minutes and will create a beautiful sauce.
Get the large pan back on the stove at a medium heat and drizzle a final amount of oil. Put the Asparagus (to taste) in the pan and let it cook for a few minutes before adding the Cherry Tomato (8), Chili Pepper (to taste), Garlic (2 clove), and Fresh Parsley (to taste). While these vegetables are still slightly tender, add the Australian Flat Head Filet (2) and let it cook for a few minutes before adding the Shrimp (300 gram).
Removing the pot with the vongole from the stove, strain them, pouring the sauce directly into the mix of seafood and vegetables. Then, add a pinch of Rock Salt (1 pinch) and Ground Black Pepper (to taste). Once the sauce has started to dissolve, add the vongole, salt and pepper – and a little more parsley! Leave to simmer.
Add the Tagliatelle (500 gram) to the pan on low heat. Mix the seafood pasta recipe well so that it soaks up the delicious liquids and flavours from your sauce.
Serve the seafood pasta recipe on a flat plate trying to keep it in the centre.