INGREDIENTS

INSTRUCTIONS

1 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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