TAGLIATELLE WITH MIXED SEAFOOD, GARLIC AND WHITE WINE (Serves 4)

INGREDIENTS: 250g live mussels; 250g live clams; 100ml dry white wine; 4tbsp extra virgin olive oil; 50g salted butter; 4 garlic cloves, sliced; 4 large langoustines; 8 large unpeeled raw prawns; 4tbsp finely chopped flat leaf parsley leaves; 350g dried tagliatelle pasta; 20 cherry tomatoes, halved; finely grated zest of 1 unwaxed lemon, plus lemon wedges to serve; fine sea salt and freshly ground black pepper

METHOD:

1. Pour four litres of water into a large pan, add 1tbs salt and bring to the boil.

2. Scrub the mussels and clams under cold running water. Rinse away the grit and remove barnacles with a knife. Remove the ‘beards’ by pulling the dark, stringy pieces away from the shells. Drop the clams from a height into a large bowl a few times, to help them expel their sand, then wash briefly in cold water for a couple of minutes. Check none are broken or open and discard if they are. Also discard any open clams or mussels that do not shut when tapped firmly on the sink, or any which have broken shells.

3. Place the mussels and clams in a pan, pour in the wine and cook with the lid on over a medium heat for five minutes. Tip into a colander set over a bowl, so you can save the juices, discard any that remain closed and set aside.

4. Melt the butter and olive oil in a frying pan on a medium heat. Gently fry the garlic until it begins to sizzle. Pour in the cooking juices from the mussels and clams – leaving behind the last drops which might contain grit – and simmer for two minutes. Season with ¾ tsp salt and ½tsp of pepper and stir occasionally.

5. Add the prawns and langoustines and fry for 90 seconds. Turn them over and cook for a further 90 seconds until they turn pink all over. Add the mussels, clams and parsley and stir until heated through (two minutes).

6. Meanwhile, cook the pasta in the boiling water until al dente. Drain and tip back into the pan you cooked it in. Pour over the seafood sauce, add the tomatoes and lemon zest and toss together over a low heat for 30 seconds, allowing the flavours to coat the pasta.

7. Remove the prawns and langoustines and place on a plate (this will make it easier to serve up the pasta, mussels and clams). Divide the pasta between four warmed plates or bowls, then top each with a langoustine and two prawns. Serve with lemon wedges.

This is my favourite meal of all time.