8 Canadian scallops
8 large prawns
1 cup parsley, chopped
1 cup basil, chopped
1 garlic clove, chopped
½ cup fish stock
¼ cup Extra Virgin Olive Oil
Fresh chilli, chopped, to taste
1 can whole peeled tomatoes, crushed
Salt and pepper to taste
1 400g packet linguine
Place the vongole in salted water for 1 hour to clean. Clean mussels.
In a pan add olive oil, garlic and fresh chilli. Allow to cook until garlic begins to brown, add the prawns and scallops, cook for approximately 2 minutes, add the mussels and vongole, and place a lid to steam. Take the lid off and glaze with the white wine. Add ¼ cup of fish stock and simmer for 3 minutes approximately, add a touch of crushed whole tomatoes through the sauce.
Cook the linguine in plenty of boiling salted water. Drain and add to the pan. Stir rapidly to release the starch in the linguine. Toss, drizzle olive oil, add parsley and serve.
For best result divide the recipe in 2 or 4 pans.