Indulge in a simple seafood dish from Cookery writer

When I get home from a long week in the Good Food Test Kitchen, the last thing I want to do is spend hours cooking. However, I do want to make something a bit indulgent that goes well with a glass of wine.

As my boyfriend and I love seafood, this is my go-to dish. It’s got plenty of rich, bold favours but will be ready in just over half an hour, meaning less time in the kitchen and more time on the sofa – my ultimate Friday night! Make sure there’s a bottle in your fridge of Moncaro Verdicchio dei Castelli di Jesi Classico 2014, Marche, Italy, 12.4% (£5.99, Waitrose). A long name, but a simple pleasure! Delicately honeyed, with notes of citrus and almond, it’s a perfect Friday night wine. Sarah Jane Evans MW Feel free to vary the seafood and use your favourites – such as prawns or crab instead of lobster. You don’t have to add the wine, but if you’ve opened the bottle anyway, it’s worth it.

LOW 1OF5 FAT ADAY SERVES 2 PREP 10 mins COOK 25 mins

EASY

FOLATE FIBRE VIT C IRON

1 tbsp olive oil 2 fat garlic cloves, crushed 2 red chillies, deseeded and finely

chopped 150ml/ 4pt white wine (optional) 2 x 400g cans plum tomatoes 175g/6oz dried spaghetti (or pasta of

your choice) 140g/5oz mussels, washed and beards removed (you can ask your fishmonger to do this for you) 140g/5oz clams, washed 100g/4oz cooked lobster meat chilli oil or olive oil, for drizzling

2 small pack parsley, roughly chopped 1 Put a large saucepan of salted water on to boil and cook the spaghetti following pack instructions . Heat the oil in a deep pan, add the garlic and chilli, and fry for 1-2 mins over a medium heat. Pour in the wine (if using) and simmer for 3-5 mins until it reduces by a third. Tip in the tomatoes, burst them with a wooden spoon and bring to a gentle simmer. Season well. 2 Discard any broken or open clams and mussels, then add to the tomato sauce and cover with a lid. Cook for about 3 mins until the shells open. Remove any mussels or clams with their shells still shut using a slotted spoon. Stir through the lobster meat. 3 Drain the spaghetti, reserving a little cooking water and add to the pan. Toss the spaghetti with tongs to coat in the sauce. Serve in big bowls with a drizzle of chilli or olive oil, a scattering of parsley and a good grinding of black pepper. PER SERVING 600 kcals • fat 10g • saturates 2g • carbs 77g • sugars 14g • fbre 8g • protein 46g • salt 2.4g