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!


  • 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


  • 1.

    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.

  • 2.

    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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