This would also be delicious with some blanched purple sprouting broccoli added along with the prawns and perhaps a finely chopped red chilli. If your pasta starts to stick once it's cooked, toss it with a splash of olive oil. For a healthier version, omit the cream and use 150ml (¼ pint) of fish stock or dry white wine instead.

SERVES 4–6

  • 350g (12oz) spaghetti
  • 300ml (½ pint) cream
  • 150ml (¼ pint) dry white wine
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 900g (2lb) fresh mussels, cleaned
  • 450g (1lb) cooked peeled tiger prawns
  • 1 tbsp shredded fresh basil
  • 1 tbsp chopped fresh flat-leaf parsley
  • a little extra virgin olive oil
  • sea salt and freshly ground black pepper
  • lemon wedges, to garnish

1 Cook the spaghetti in a large pan of boiling salted water for 8–10 minutes, or as per the packet

instructions, until al dente (tender but still firm to the bite).

2 Meanwhile, pour the cream and wine into a separate large pan and add the garlic and chilli. Bring to the boil, then reduce the heat and simmer for 5 minutes.

3 Add the mussels to the pan, cover tightly and cook for 3–4 minutes, shaking the pan halfway through. All the mussels should have now opened, but discard any that have not.

4 Drain the pasta and tip into the pan with the mussels, then add the prawns, basil and parsley. Stir gently until well combined and the prawns have heated through. Season to taste.

5 To serve, divide the spaghetti with the prawns and mussels among warmed bowls and drizzle a little olive oil over each one. Garnish with lemon wedges to serve.

Chorizo and spinach pasta

This pasta dish is easy to make and perfect for a cold winter night. The sauce can be made the day before, as chorizo seems to taste even better the next day and makes a nice change from your average tomato-flavoured sauce. Experiment with other gourmet flavoured sausages.

SERVES 6

  • 450g (1lb) chorizo sausage, cut into
  • 2.5cm (1in) pieces on the diagonal
  • 2 onions, thinly sliced
  • 3 garlic cloves, crushed
  • 1 red chilli, deseeded and
  • finely chopped
  • 2 tbsp shredded fresh basil
  • 2 x 400g (14oz) tins of
  • chopped tomatoes
  • 1 tsp light brown sugar
  • 500g (1lb 2oz) penne pasta
  • 100g (4oz) baby spinach leaves
  • sea salt and freshly ground
  • black pepper
  • freshly grated Parmesan, to serve

1 Heat a sauté pan and tip in the chorizo sausage pieces, then cook for 2 minutes, tossing the pan occasionally to ensure they cook evenly. Add the onions and garlic and cook for another 5 minutes, until the onions are golden, stirring occasionally.

2 Stir in the chilli and basil and cook for 1 minute. Pour in the tomatoes, add the sugar and season to taste. Bring to the boil, then reduce the heat and simmer for 30 minutes, until slightly reduced and thickened, stirring occasionally.

3 Meanwhile, cook the pasta in a large pan of boiling salted water for 8–10 minutes or according to the packet instructions, until al dente (tender but still firm to the bite). Drain well and return to the pan. Stir in the chorizo sauce with the spinach and mix well to combine – the heat of the pasta and sauce should cook the spinach instantly.

4 Divide the chorizo and spinach pasta among warmed bowls and scatter over the freshly grated Parmesan, then add a good grinding of black pepper to serve.