Ingredients

• 2 slices ciabatta
• 1-2 tbsp olive oil
• 25g/1oz butter
• softened
• ½ clove garlic
• 1 tbsp finely chopped parsley
• 200g/7oz fresh pasta such as linguine or tagliatelle
• 2 tbsp olive oil
• 1 banana shallot
• finely chopped
• 1 clove garlic
• finely chopped
• 1 tsp dried chilli flakes
• 200g/7oz cherry tomatoes
• 2 tbsp vermouth
• handful fresh mussels
• cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don’t shut tightly within a few seconds)
• handful raw tiger prawns
• peeled
• de-veined
• 1 medium squid
• cleaned
• cut into rings
• 3 tbsp crème fraîche
• small handful tarragon leaves
• shredded
• small handful basil leaves
• shredded
• plus extra to garnish
• ½ lemon
• juice only
• sea salt and freshly ground black pepper
• salad leaves
• lightly dressed with olive oil and lemon juice
• to serve

Directions

• For the garlic bread
• heat a griddle pan until hot
• brush both sides of the bread with the oil and cook both sides until browned. Mix the butter
• garlic and parsley together and spread on the hot toast. Keep warm.
• For the pasta
• bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions then drain
• reserving some of the cooking water
• and keep warm.
• Meanwhile
• for the seafood
• heat the olive oil in a large frying pan over a medium heat. Add the shallot and garlic and fry gently for 2-3 minutes until softened. Stir in the chilli flakes
• cherry tomatoes and vermouth
• increase the heat to high and boil for 3-4 minutes.
• Add the mussels
• cover the pan and cook for 1-2 minutes then add the prawns and squid and stir into the hot sauce. Cook for 2-3 minutes
• or until the prawns turn pink and the mussels open (discard any that remain closed at this stage).
• Add the pasta and crème fraîche and toss the contents of the pan to mix everything together
• adding a little of the pasta water to bring it to a saucy consistency. Stir in the tarragon and basil and season with sea salt and freshly ground black pepper.
• To serve
• transfer the pasta into serving bowls
• making sure you have some seafood on top. Finish with a sprig of basil and a squeeze of lemon and serve with the garlic bread and salad on the side.