400 g mixed seafood (salmon, cod, mussels, clams, prawns)
200 g pasta
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.