This pull-out-all-the-stops recipe is a gorgeous, albeit rather luxurious way, to use all the fresh seafood that's around right now. Make it when you want to win friends and influence people!
Season the langoustines and scallops and in a heavy bottom pan heat some olive oil. Sear the langoustines and scallops in the hot oil and remove to a plate. Place into the same oil the crushed garlic clove, dried chilli and 1 branch of basil plus the stalk of the other. Then add the chopped tomato and fry for about 2-3 minutes to break down the tomato mashing with a spoon. Then season with salt and pepper.
Add the mussels and a splash of white wine and cook to open the mussels at the same time reducing the wine. Pour in the cream but do not mix. Allow to cook down a little further. Return the seared scallops and langoustines to the pan. Check the seasoning. Add the cooked pasta, toss and add the remaining basil season with a squeeze of lemon and serve.
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