- A small glass dry white wine
- 200g mussels in their shells
- 200g clams in their shells
- 75ml good olive oil
- 1 clove of garlic, chopped
- 6 raw prawns, peeled
- 6 langoustines, blanched and then peeled
- 100g monkfish fillet, sliced
- 2 scallops, sliced
- 3 tomatoes, skinned
- Small handful of parsley
- Pinch of sea salt
- Enough cooked spaghetti for two (let your appetite dictate, but I reckon on 75g per person)
Put the wine in a pan and bring to the boil, add the mussels and clams and cover. When they have all opened remove from the heat (discard any that have not opened) and leave to cool slightly.
When cool enough to handle remove the meat from the shells and reserve the cooking liquid. In a large frying or roasting pan, heat the olive oil gently and add the garlic and allow to colour.
Add the peeled raw prawns, langoustines, scallops and monkfish and fry gently for 3-4 minutes.
Add the meat from the clams and mussels, and then squeeze in the tomatoes so that some of the juice mixes into the oil. Add the parsley, a few tablespoons of the reserved cooking liquid and simmer for 2-3 minutes. Add the spaghetti to the pan and toss it around to warm through quickly and serve