Ingredients

• 250g/9oz dried spaghetti
• 2 medium sized courgettes
• cut into long thin strips
• 3 tbsp olive oil
• 150g/5½oz peeled prawns (uncooked and larger prawns cut into small pieces)
• 150g/5½oz clams in their shells
• cleaned
• 1 medium squid
• sliced
• 1 garlic clove
• thinly sliced
• 2 tbsp chopped flatleaf parsley
• pinch dried chilli
• or a whole dried chilli broken into pieces
• 10 datterini tomatoes (small plum tomatoes)
• cut into quarters
• salt and freshly ground black pepper

Directions

• In a saucepan of boiling salted water
• cook the spaghetti according to the packet instructions
• adding the courgettes to the boiling water with the pasta for the final 5 minutes of cooking.
• Meanwhile
• heat the oil in a frying pan and add the prawns
• clams and squid. (Discard any clams with broken shells
• or open clams that do not close when given a sharp tap).
• Cook for one minute then add the garlic
• parsley
• chilli and tomatoes. Take off the heat.
• When the pasta and courgettes are 'al dente' remove using a slotted spoon. Add to the frying pan
• place back on the heat and add one ladle of pasta water.
• Cook for a further 2 minutes tossing the frying pan so the courgettes
• tomatoes
• squid
• prawns and clams become emulsified with the pasta. Season with salt and pepper and serve.