Linguine ai Frutti di Mare

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4

INGREDIENTS

1kg/2¼lb mixed shellfish, such as carpetshell clams, tellines or venus shell clams, mussels, cigarela or langoustines and small, unpeeled raw prawns
50ml/2fl oz dry white wine
450g/1lb cherry tomatoes or small vine-ripened tomatoes
450g/1lb dried linguine
120ml/4fl oz olive oil
5 garlic cloves, sliced thinly
a pinch of dried chilli flakes
3 tbsp chopped flat leaf parsley
salt and freshly ground black pepper

1. Clean the clams and mussels.
2. Put them in a large pan with the wine, cover and cook over a high heat for 3-4 minutes, until they have opened (discard any that remain closed). Set aside.
3. Squeeze the tomatoes to remove most of the seeds and juice, then coarsely chop them.
4. Bring 3.4L/6pt of water to the boil in a large pan with 2 tbsp salt. 5. Add the linguine, bring back to the boil and cook for about 9 minutes or until al dente.
6. Meanwhile, put the olive oil and garlic into a large pan and heat slowly until the garlic begins to sizzle.
7. Add the chilli flakes and tomatoes and simmer for 5 minutes.
8. Strain in all but the last tbsp or two of the cooking liquor from the clams and mussels. Bring back to the boil and simmer until the mixture has reduced to a sauce-like consistency.
9. Stir the cigarelas or langoustines into the sauce and turn them over until they go pink.
10. Add the prawns and simmer for 2-3 minutes, until they are cooked.
11. Stir in the cooked shellfish and the parsley and turn them over a few times until heated through.
12. Season if necessary with a little salt and some pepper.
13. Drain the pasta well and tip it into a large warmed serving dish. Pour over the seafood sauce and toss together well.

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