Creamy seafood pasta

Ingredients

250g	fettuccine or similiar
16	clams or mussels, in their shells
1	shallot, diced
4 small	portobello mushrooms, sliced
2 Tbsp	olive oil
2 cloves	garlic, crushed
½ cup	dry white wine
500g	cooked prawns
¼-½ tsp	fish sauce
225g	cream cheese, at room temperature

Directions

1. Cook the pasta according to the packet instructions.
2. Wash the clams or mussels well. Remove the beards from the mussels.
3. Sauté the shallot and mushrooms in the oil in a deep frying pan, until softened. Add the garlic and heat through. Add the clams or mussels and white wine. Reduce the heat, cover and cook until the shellfish just open. Discard those that don't. Add the prawns, the fish sauce and the cooked, drained pasta. Mix well.
4. Stir in the cream cheese and mix until well coated. Great served with lemon wedges.