Seafood linguine

300g (11oz) live mussels

400g (14oz) live clams

5 tablespoons olive oil

3 garlic cloves, crushed pinch of dried oregano

350g (12oz) linguine

400g (14oz) tinned chopped tomatoes

1 tablespoon chopped fresh basil

salt and pepper

Scrub the mussels and clams under cold running water and pull off the ‘beards’ from the mussels. Discard any with broken shells or that do not shut immediately when sharply tapped.

Preheat the oven to 220°C/425°F/Gas Mark 7.

Heat 1 tablespoon of the oil in a frying pan. Add 1 of the chopped garlic cloves and the oregano. When hot, add the clams and cook over a high heat, shaking the pan occasionally, for 3–5 minutes until they open.

Remove the pan from the heat and lift out the clams with a slotted spoon. Reserve the cooking juices. Heat 1 tablespoon of the remaining oil in another pan. Add the mussels and cook over a high heat, shaking the pan occasionally, for 5 minutes until they open.

Remove from the heat and lift out the mussels with a slotted spoon. Discard any shellfish that remain shut and remove the remainder from their shells.

Cook the pasta in plenty of salted boiling water for 2–3 minutes until al dente, then drain. Heat the remaining oil in a large saucepan. Add the garlic and cook over a low heat, stirring frequently, for 1 minute, then add tomatoes, linguine, shellfish, basil and 1 tablespoon of the reserved cooking juices.

Season with salt and pepper and tip the mixture into the centre of a large sheet of foil. Bring up the sides of the foil and fold over the edges securely to close.

Put the parcel on a baking sheet and bake for 5 minutes. Serve immediately.

Preparation time:
30 minutes

Cooking time:
25 minutes

Serves 4