Ingredients: One dozen clams cleaned and still in the shell, 1 cup sake, 1/4 cup water, 1/4 pound medium chopped salmon, 10 shelled prawns (51 count) medium chopped, 1/4 pound medium chopped scallops, olive oil, 1 tablespoon of butter, lemon juice, oregano, bay leaf, dried parsley.

Mix the sake, water, clams, and a teaspoon of dried parsley in a sauce pan and cook until clams are open.  Strain the liquid (now clam juice), remove clam meat from shell and medium chop.
Saute scallops in a capful of olive oil, a tablespoon of butter, and a dash of sake with bay leaf until cooked; but, not over cooked.

Cover the bottom of the sauce pan with olive oil and heat.  When warm, add the clam juice, chopped prawns, and salmon and bring to a boil.  When the prawns turn red, add the clam meat, sautéed scallops (everything in the skillet), a capful of lemon juice, a handful of dried parsley, and oregano to taste and turn the heat to simmer while cooking the pasta.

When the pasta is done cooking, rinse and fold into the sauce, then serve hot.

For those who do not like store bought pasta and have some time on their hands, there is a simple recipe for making pasta, namely:  Mix 3/4 cups of flour, one egg, a cap of olive oil, a teaspoon of water, and salted to taste, then work with the hands until a ball can be formed without leaving anything on the hands (add flour a little at a time if the ball persists in sticking to the hands).  Place in a warm dry area to sit covered for one hour.  Go do something else. 

After one hour prepare a board for rolling the pasta by sprinkling flour on the surface.  Rub flour on the rolling pin as well.  Roll the ball until it is a long thin strip (periodically sprinkling flour over and under the strip along with rubbing flour on the rolling pin to prevent sticking) that shows the rolling board through being careful not to tear.  Next, hang the strip on a very clean hanger for 1/2 an hour using the time to prepare for the sauce.  After a 1/2 hour, cut the strip into square about 1/2" to 3/4".

To cook the pasta, use water with olive oil (about 2 capfuls) to prevent sticking and a handful of coarse salt.  It should be noted that, unlike store bought pasta which takes around 12 minutes to cook, the homemade pasta only takes four minutes to cook.

Variations on the pasta could be made by adding a touch of very finely chopped cooked vegetables to the ball formation mixture.  Low carb pasta can also be made by using finely sifted soy flour.