Steps

1. Soak 100g of clams in salt water to purge sand.
   🕒 01:05
2. Peel and finely chop 1/4 pc (50g) of onion.
   🕒 01:10
3. Devein 6 pcs of shrimp.
   🕒 01:14
4. Break 150g of dried pasta into approximately 3cm lengths.
   🕒 01:29
5. Heat 2 tsp of olive oil in a frying pan (approx. 20cm diameter) over medium heat.
   🕒 01:43
6. Once the pan and oil are hot, arrange the shrimp and cook.
   🕒 01:51
7. Flip the shrimp when they change color.
   🕒 01:58
8. Add the purged clams.
   🕒 02:04
9. Cover and cook over low-medium heat for about 2 minutes, until the clams open.
   🕒 02:09
10. Remove the cooked shrimp and clams to a bowl. Leave any liquid from the seafood in the pan.
    🕒 02:18
11. To the seafood liquid remaining in the pan, add 300ml of water, 1 tbsp of ketchup, 1 tsp of granulated consommé, 1 tsp of grated garlic, and the chopped onion.
    🕒 02:35
12. Bring to a boil over medium-high to high heat.
    🕒 02:45
13. Reduce heat to low once boiling.
    🕒 02:52
14. Add the broken dried pasta and stir to spread evenly in the pan.
    🕒 02:55
15. Once the pasta is spread evenly, arrange the removed shrimp and clams over the top.
    🕒 03:06
16. Cover and cook over low heat for 7 minutes.
    🕒 03:11
17. Remove the lid and cook over medium-high to high heat to evaporate excess moisture. The key here! The sizzling sound indicates it's ready.
    🕒 03:21
18. Sprinkle with dried parsley if desired.
    🕒 03:50