INGREDIENTS

INSTRUCTIONS

Wash the clams and mussels in plenty of cold water and discard any
that won't shut when lightly tapped. Scrape any barnacles off the
mussels and pull out the fibrous beards.  2 Put into a large pan with
the wine, cover and cook over a high heat  for 3-4 minutes until they
have opened (discard any that remain  closed). Set aside.  3 Squeeze
the tomatoes to remove most of the seeds and juice, and  coarsely chop.
Boil 3.4 litres/6 pint water in a large pan with 2  tbsp salt.  4 Add
the linguine, boil and cook for about nine minutes or until al  dente.
5 Slowly heat the olive oil and garlic in a large pan until sizzling.
Add the chilli flakes and tomatoes and simmer for five minutes.  6
Strain in all but the last tablespoon or two of the cooking liquor
from the clams and mussels. Boil and simmer until reduced to a
sauce-like consistency. Stir the cigarela or langoustines into the
sauce and turn over until they go pink.  7 Add the prawns and simmer
for 2-3 minutes until cooked. Stir in the  cooked shellfish and
parsley, and turn over a few times until heated  through.  8 Season if
necessary with salt and black pepper. Drain the pasta  well and tip
into a large warmed serving dish. Pour over the seafood  sauce and toss
together well.  Converted by MC_Buster.  Recipe by: Rick Stein
Converted by MM_Buster v2.0l.

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