Cook some really simple spaghetti. It tastes super and is very easy and fast to cook. You can even do one-pot pasta for ultimate lazy.
Here's a recipe similar to something I made up two days ago.
Seafood tomato cream pasta
2500 ml Tomato Sauce (5 500ml bottles)
Cream (probably 4 200 ml packs)
Peel, salt and pepper the prawns
Boil the prawn shells in a pot on high heat with the cover off
Peel the garlic into individual cloves, then smash with the flat of your knife.
Cut the onions into rings, then quarters.
Melt butter in another big pot, a dutch oven would be good, then fry the onion, prawns and garlic until the outside of the prawns are red but you can see the insides are still grey. Remove the prawns and set aside. Careful! You want to add the prawns back into the sauce later and overcooked prawns are like envoy ruffles--expensive and very bad taste.
Pour in the tomato sauce and the clam juice, sliced mushrooms and tomatos. Pour in prawn stock. Turn the heat up to high and keep stirring--you want the sauce to thicken and the water to evaporate off. Once it starts sticking to the pot, turn down the heat and stir because that's close to the consistency you want.
Put in the spaghetti. Make sure to set the timer to about 30 seconds lower than the packet says to boil because pasta must be al dente or it tastes like envoy after running in Baja California--sticky and sour. It will continue to cook as you serve it, so undercooking it slightly will ensure it's perfect when it enters your guests' mouths.
With about two and a half minutes left on the spaghetti-clock, add the prawns back in along with the clams. At the last half minute, turn the heat up and add the cream, stir it around. Make sure it mixes evenly and boils. You want a nice, rich orange color. Think of a lobster bisque.
tagliatelle works too! you can add other kinds of shellfish too