Spicy seafood spaghetti

• olive oil↗1 tbsp tbsp
• garlic cloves↗2 fat

  crushed

• red chillies↗2

  deseeded and finely chopped

• white wine↗150ml ml

  (optional)

• plum tomatoes↗2 x 400g cans
• dried spaghetti↗175g g

  (or pasta of your choice)

• mussels↗140g g

  washed and beards removed (you can ask your fishmonger to do this for you)

• clams↗140g g

  washed

• cooked lobster↗100g g

  meat

• chilli oil

  or olive oil, for drizzling

• parsley↗½ small pack

  roughly chopped

Step-by-step instructions

1. 1

   Put a large saucepan of salted water on to boil and cook the spaghetti following pack instructions. Heat the oil in a deep pan, add the garlic and chilli, and fry for 1-2 mins over a medium heat. Pour in the wine (if using) and simmer for 3-5 mins until it reduces by a third. Tip in the tomatoes, burst them with a wooden spoon and bring to a gentle simmer. Season well.

2. 2

   Discard any broken or open clams and mussels, then add to the tomato sauce and cover with a lid. Cook for about 3 mins until the shells open. Remove any mussels or clams with their shells still shut using a slotted spoon. Stir through the lobster meat.

3. 3

   Drain the spaghetti, reserving a little cooking water and add to the pan. Toss the spaghetti with tongs to coat in the sauce. Serve in big bowls with a drizzle of chilli or olive oil, a scattering of parsley and a good grinding of black pepper.