CHORIZO AND VONGOLE PASTA WITH SHELLFISH OIL SERVES 4

1 small red onion, thinly sliced

3 garlic cloves, thinly sliced

1 dried chorizo, thinly sliced 250g punnet cherry tomatoes

1kg clams (vongole), purged

1/2 cup (125ml) white wine

1/2 bunch basil, leaves picked, roughly

chopped, plus extra leaves to serve 400g spaghetti, cooked according to

packet instructions

SHELLFISH OIL

200ml extra virgin olive oil

1 red onion, finely sliced

4 garlic cloves, roughly chopped 2 long red chillies, thinly sliced

1 tbs paprika

10 extra large green king prawns, peeled, deveined, chopped (heads and shells reserved) For the shellfish oil, place a large heavybased saucepan over high heat. Add the olive oil, red onion, garlic and chilli, and cook, stirring frequently, for 3-4 minutes until the onion begins to soften. Scatter over the paprika and reserved prawn heads and shells. Cook, stirring occasionally, for 3-4 minutes until the shells begin to roast. Reduce heat to low and cook, stirring occasionally, for 10-12 minutes to infuse the oil. Strain through a fine sieve, keep the oil for the pasta and discard solids.

Place reserved shellfish oil in a large heavy-based saucepan with a lid over high heat. Add onion, garlic and chorizo, and cook, stirring occasionally, for 5-6 minutes until the onion has softened and the chorizo is lightly browned. Add the cherry tomatoes and cook, stirring occasionally, for 4-5 minutes until soft. Add the clams and white wine then place the lid on the pan. Bring to the boil and cook, shaking the pan occasionally, for 4-5 minutes. Add prawn and basil and cook for a further 2-3 minutes until all the clams are open (discard any clams that remain closed). Season to taste. Toss through the cooked spaghetti and transfer to a serving bowl. Scatter with extra basil to serve.