To begin, heat a wide based saucepan over a high heat. Once hot, add the clams and 200ml water. Cover the saucepan and cook for 5 minutes, or until the shells have opened

Pass the contents of the pan through a fine sieve, retaining the clam-infused water, and remove the clams from their shells

For the fish broth, boil the eel in the fish stock for 30 minutes and set aside

To prepare the tomatoes, blanch the tomatoes in boiling water for 10 seconds, then cool in iced water

Peel and cut the tomatoes in half, then drizzle with a little oil and salt. Place on a grill pan and grill on a high heat until the tomatoes are slightly charred on one side

Dry at 50°C in a dehydrator for 1 hour

In a large saucepan filled with salted boiling water, cook the pasta until al dente

Meanwhile, sauté the chopped garlic in a medium saucepan for 2 minutes, then add a small ladle of the clam water and fish stock

Drain the pasta and finish it's cooking in the garlic and stock saucepan, adding more stock if necessary to keep the pasta moist

To serve, place a portion of pasta on the plate and garnish with the plum tomatoes, clams, freshly ground pepper and a sprinkle of coarsely chopped parsley