1 tin of chopped tomatoes
2 cloves of garlic
1 large onion - chopped
fresh basil
4 green chillies - finely chopped
olive oil
tomato puree
fresh linguine
prawns
mussels
cockles
glass of white wine

METHOD

Gently fry the onions and garlic together, add the tomato puree and mix well. Add the wine and leave to reduce. Pour in the tin of tomatoes, add the chillies and some black pepper. Add the prawns, cockles and mussels and mix well. Put a lid on to keep the steam in - this ensures that the mussels cook quickly and will be tender. Next, put the fresh linguine in a pan in boiling water for 4 minutes. For decoration, sprinkle a thin layer of flour over the prawns and cook in hot olive oil. Repeat this process with the cockles, frying until their crisp. To complete the dish, warm a handful of cockles in the sauce, drain the pasta and mix the lot in a large bowl. Add a sprinkling of fresh basil.

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