discarding any mussels with broken shells and any that refuse to close when tapped
200g/7oz clams
cleaned
8 whole large prawns
heads and shells removed but reserved
50ml/2fl oz vegetable oil
80g/2¾oz butter
400g/14oz spaghetti
6 scallops
shelled and sliced in half
150g/5½oz white fish
such as pollock
skinned and cubed
2 long red chillies
chopped
1 handful fresh parsley
chopped
salt and freshly ground black pepper
Directions
In a heavy based lidded pan heat half the olive oil over a moderate heat. Add the onion and cook for a few minutes
stirring constantly. Add the garlic
season with salt and pepper and cook for a further 2 minutes.
Add the tomatoes and bring to the boil
reduce the heat to a simmer and cook with the lid on for 2 minutes
add the wine and then the mussels and clams. Cover and cook until the shellfish opens
this is the base of the sauce. Discard any mussels and clams that remain closed.
Meanwhile
in a frying pan put the heads and shells of the prawns and crush them with the back of a spoon
turn up the heat and let them roast a little moving once or twice
they will go pink and start to smell like barbeque prawns. When they have some colour add the vegetable oil and let it sizzle
move the pan off the heat and add half of the butter
again it should sizzle. Season with salt and pepper.
Strain off the liquid from the prawn shells and squeeze out all of the juice
this is your prawn flavoured butter.
For the spaghetti
bring a large saucepan of salted water to the boil and cook for 10-12 minutes
or until al dente.
In a separate pan put the remaining olive oil and butter. Add the prawns
scallops and white fish. Cook on one side and turn carefully then add the chillies and cook for 2 minutes. Add the prawn flavoured butter and then pour over the tomato sauce and let it bubble. Season with salt and pepper.
Drain the spaghetti and drop into the pan with the seafood and sauce. Add the parsley
give it a good mix and let it bubble. Divide between four bowls and serve.
