CREAMY SALMON, PRAWN & MUSSEL PASTA WITH SAMPHIRE

Serves 4

3tbsp olive oil

1 onion, finely chopped 3 garlic cloves, crushed 300ml (½pt) prosecco 200g (7oz) fresh mussels, cleaned (see tip across the bottom of the page)

500ml (18fl oz) fish stock 400g (14oz) salmon fillet, skinned and cut into bite-sized pieces

8 peeled raw tiger prawns 60g (2½oz) samphire (from supermarkets)

50g (1¾oz) salted butter Sea salt and black pepper 350g (12oz) linguine

150ml (¼pt) double cream 100g (3½oz) Wensleydale cheese

A small handful of flat-leaf parsley leaves, chopped A small handful of chives, chopped

1tbsp fresh lemon juice

Heat the oil in a large heavybased, lidded pan over a medium-low heat. Add the onion and garlic and sauté for 8-10 minutes until soft. Add 75ml (2½fl oz) of the prosecco and bring to the boil. Add the mussels, cover and cook for 3 minutes until the shells have opened. With a slotted spoon, transfer the mussels to a plate and discard any that have not opened. Pour the stock into the pan and bring to a simmer. Add the salmon and prawns and poach for 2 minutes, or until just cooked. Using a slotted spoon, remove the fish and prawns and set aside.

Pour the remaining prosecco into the pan and bring to the boil. Keep boiling for about 20 minutes until the liquid has reduced by half. Meanwhile, bring a pan of water to the boil and cook the samphire for 3 minutes. Using a slotted spoon, transfer to a bowl and combine with 1tbsp of the butter until melted. Salt the boiling water, add the pasta and cook as directed on the packet, then drain and return to the pan. Once the sauce has reduced by half, lower to a simmer, stir in the cream and remaining butter and simmer for 8-10 minutes until thickened. Crumble in the cheese and stir.

Add the fish and shellfish to the sauce and heat through. Season to taste. Combine the fish and sauce with the pasta, parsley, chives and lemon juice. Serve with the samphire on top.

Samphire, a salty marsh grass, is delicious here with the fish and shellfish.