Ingredients

• 500g/1lb 2oz mussels
• 250g/9oz whole raw prawns
• 6 tbsp olive oil
• 1 garlic clove
• crushed
• ½ red chilli
• finely sliced
• 50ml/2fl oz white wine
• 1 lemon
• juice only
• small bunch flatleaf parsley
• roughly chopped
• 400g/14oz linguine
• salt and freshly ground black pepper

Directions

• Clean the mussels by scrubbing them in cold water
• and removing the beards. If any remain open after tapping them against the side of the work surface
• discard them. Peel the prawns
• removing the heads but leaving the tails intact.
• Heat the olive oil in a large lidded saucepan
• and add the garlic and chilli. After a minute or two
• add the mussels and the wine. Cover with the lid and continue cooking for 1-2 minutes
• or until the mussels open. If any mussels remain closed at the end of cooking
• discard them.
• Add the prawns and cook for a further 4–5 minutes
• then squeeze in the lemon juice. Remove the pan from the heat and add the roughly chopped parsley. Season to taste with salt and freshly ground black pepper.
• Meanwhile
• cook the linguine in lightly salted boiling water for 7-8 minutes
• or until al dente. Add the pasta to the pan with the shellfish sauce
• mix together well and serve immediately.