Linguine allo Scoglio (Italian Seafood Pasta)

• 3 cloves Garlic
• 15 g Fresh parsley
• 1 medium Lemon
• 3 tbsp Extra virgin olive oil
• ½ tsp Chili flakes
• 500 g Mussels, fresh, live
• 400 g Clams, fresh, live
• 150 ml Dry White Wine
• 300 g Canned tomatoes
• 250 g Prawns, raw
• 200 g Linguine

1. Finely slice the garlic. Roughly chop the parsley, then zest the lemon and cut it into wedges.
2. Warm the olive oil in a large frying pan over medium heat, then add the garlic and chilli flakes. Cook for 30 to 60 seconds until fragrant, keeping the garlic pale.
3. Add the mussels and clams to the pan and pour in the white wine. Cover and steam for 4 to 6 minutes, shaking the pan once or twice, until the shells open. Tip the shellfish into a bowl, discarding any that stay closed, and pour the cooking liquor back into the pan through a colander to catch grit.
4. Stir the tomatoes into the pan with the strained shellfish liquor and simmer for 6 to 8 minutes until lightly reduced and glossy. Add the prawns and cook for 2 to 3 minutes until just pink and opaque.
5. Meanwhile, bring a large pot of well-salted water to the boil and cook the linguine until just shy of al dente. Drain, reserving a splash of the pasta water.
6. Add the linguine to the sauce and toss over medium heat for 1 to 2 minutes, loosening with a little reserved pasta water so it coats the strands. Return the mussels and clams to the pan, then add the lemon zest and most of the parsley and toss gently just to warm through. Serve straight away with lemon wedges and the remaining parsley.

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