• 400 g mixed seafood (salmon, cod, mussels, clams, prawns)
  • 2-4 langoustines
  • 200 g pasta
  • olive oil
  • 600 g fresh tomatoes (roughly chopped)
  • 1 glass white wine
  • 1 medium onion (chopped)
  • 2 cloves garlic (chopped)
  • salt and pepper


  • Make the sauce by cooking the onion and garlic in some olive oil on a low heat for ten minutes, add the wine, let it bubble and add the tomatoes, leave this to cook for 20 minutes. Put on a large pot of water to cook the pasta.
  • Heat some olive oil in a medium frying pan and add the seafood, including the shellfish, pour over the tomato sauce and cover, cook for five minutes. Drain the pasta and divide between two serving dishes.
  • Spoon over the sauce and seafood and top with a feisty-looking langoustine and a sprig of flat leaf parsley.