Preheat the oven to 500ºF. Put a large, dry cast-iron skillet in the oven and heat until very hot, about 1 hour.

Place the clams in a medium-sized bowl and fill it with cool tap water. Let the clams sit for about 30 minutes to remove the sand from inside their shells. Just before you're ready to cook, scrub each clam with a stiff-bristle brush to remove any particles or grit from the shell.

Devine the prawns by making a slit with a sharp knife or kitchen sears along the middle of the back to expose the dark vein. Pull out the vein.

In a small bowl, stir together the parsley, zest of 1 lemon, and preserved lemon rind. Using a Microplane, grate the garlic into the mixture, stir to combine, and season with a pinch of flaky sea salt.

In a medium bowl, combined the prawns and olive oil. Season with salt and pepper. Toss with half of the parsley mixture and the juice of 1 lemon.

Immediately add the prawns to the hot skillet and return to the oven. Roast until just cooked through , 5-6 minutes (depending on size). Remove the prawns and add the clams to the skillet. Cover in foil and roast for 5-8 minutes or until the clams open. Discard any unopened clams.

Transfer the prawns, clams, and pan juices to a serving platter and sprinkle with the remaining parsley mixture and sliced chile. Serve with lemon wedges.