A recipe from Chef Josh Watkins at the Carillon, AT&T Executive Conference Center, Austin

8 coral sea prawns, peeled and deveined
2 fennel bulbs, shaved
8 ounces kalamata olives, Halved
1 tablespoon garlic, finely diced
1 tablespoon shallots, finely diced
1 tablespoon saffron
2 tablespoons tomato paste
1 cup white wine
12 ounces chicken broth
16 Prince Edward Island mussels
16 Manila clams
4 Roma tomatoes, diced and seeds removed
4 ounces applewood-smoked bacon, diced and rendered
8 ounces pappardelle pasta, cooked al dente
3 tablespoons unsalted butter
1 tablespoon parsley, finely diced
salt and pepper to taste

Season prawns liberally with salt. In a hot saute pan sear prawns on both sides and set aside. In a large, hot saute pan cook fennel and olives for 1 minute. Add garlic, shallots, saffron, and tomato paste. Deglaze with white wine, add chicken broth and clams, and cover. When clams open, add mussels, prawns, and bring to boil. Add tomato, bacon, and pasta. Finish with butter and parsley. Season with salt and pepper. Serves 4.