Seafood pasta recipe

Ingredients
500 grams live mussels
2 items shallots, finely chopped
200 millilitres white wine
500 grams linguine
1 table spoons olive oil
1 items knob of butter
3 items garlic cloves, crushed
6 items spring onions, finely sliced
100 grams monkfish tail, cut into 2cm chunks
150 grams raw prawns
2 table spoons double cream
1 items red chilli, chopped (optional)
0.5 items lemon, zest and juice
3 table spoons finely chopped flat-leaf parsley
2 table spoons extra virgin olive oil, for serving
1 pinches sea salt
1 pinches freshly ground black peppe
Related: 12 Classic Pasta Recipes to Master in 2016

Preparation steps
Make sure the mussels are all well scrubbed and de-bearded. Discard any that are open and do not close when tapped.
Place the shallots and wine in a large saucepan over a medium heat. At the same time, bring a large saucepan of salted water to the boil for the pasta. Add the linguine and cook according to the packet instructions.
Once the wine is simmering, add the mussels in their shells. Cover the pan and cook the mussels for 4 minutes. Remove the mussels from the pan and pour the cooking juices into a bowl. Discard any mussels that haven't opened.
Return the pan to the heat and add the olive oil and butter. Add the garlic and cook over a low heat for 30 seconds, stirring constantly, as you don't want it to burn. Add the spring onions, monkfish and prawns and cook for 1 minute.
Add the cream, chilli, if using, lemon zest and juice, parsley and mussel liquor. Stir to combine and bring to a simmer. Tip the mussels back into the pan and stir to coat them in all the juices, then remove from the heat.
By this time the linguine should be ready, so drain it and combine everything in a large serving dish. Season with plenty of black pepper, a little salt and the extra virgin olive oil.

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