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Spicy Seafood Pasta

Recipe by Ben O'Donoghue

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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!

Serves 4

Ingredients

400g fresh tagliatelle
8 large langoustines, split in half
8 scallops
32 mussels

For the sauce

2 punnets of baby plum tomatoes (blanched, peeled and de-seeded)
4 cloves of garlic
8 branches of basil
4 dried chillies
Olive oil
White wine
salt and pepper
400ml double cream
4 lemons

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Method

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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