125g whole raw prawns
1 garlic clove, crushed
½ red chilli, finely sliced
dash white wine
10 cherry tomatoes, halved
small bunch flatleaf parsley, roughly chopped
salt and pepper
Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them.
Heat the olive oil in a large pan, then add the mussels and the wine. Cover with a lid and continue cooking for 1-2 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them.
Add the prawns and cook for a further 4–5 minutes, then squeeze in the lemon juice. Remove from the pan and keep warm. Remove the meat from most of the mussels, keeping a few in their shells.
In the pan, add another glug of olive oil and then saute the chilli and garlic for a couple of minutes without colouring, then add the tomatoes and passata and cook gently for about 5 minutes.
Cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente.
Once the pasta is cooked add it to the pan tomatoes tand stir together well then add the shellfish and gently toss, add the roughly chopped parsley and season to taste with salt and pepper.