Ingredients

• 300g/10½oz spaghetti
• 1 large banana shallot or onion
• chopped
• 2 cloves garlic
• chopped
• 1 chilli
• chopped
• 75ml/2½fl oz olive oil
• 12 clams
• 12 medium mussels
• 75ml/2½fl oz white wine
• 4 sea scallops
• cut in half
• 2x 130-140g/4½oz fillets of sea bass
• cut into 4 equal slices
• cherry tomatoes on the vine
• tapenade
• 10g/½oz extra fine capers
• ½ lemon
• juice only
• salt and freshly ground black pepper
• to season
• 1 tsp freshly chopped parsley

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Blanch the spaghetti in boiling salted water for approximately 6 minutes.
• sauté the shallot or onion
• garlic and chilli in the olive oil for 1 minute.
• Add the clams
• mussels and white wine and cover the pan.
• At the same time heat up a non-stick pan and sear the scallops and sea bass
• skin side down with a drizzle of olive oil for 1 minute each side.
• Bake the tomatoes in the oven with some olive oil for 15 minutes.
• Remove the mussels and clams from pan once they start to open and reserve the liquer (discard any that have not opened).
• Add the reserved liquor
• clams
• mussels
• tomoatoes
• tapenade and capers to the spaghetti and toss through for 1 minute. Add some olive oil to help emulsify.
• Adjust the seasoning with lemon juice
• salt and pepper. Sprinkle through the chopped parsley and serve each portion of spaghetti with two pieces of scallop and one portion of sea bass.