Seafood linguine.

Serves 4

Ingredients:

• 450g linguine pasta

• 450g fresh mussels, cleaned and debearded

• 225g prawns, peeled and deveined

• 225g calamari rings

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (adjust to taste)

• 1 cup dry white wine

• 1/2 cup seafood or chicken broth

• 1/4 cup chopped fresh parsley

• Salt and pepper to taste

• Grated Parmesan cheese (optional, for serving)

• Fresh lemon wedges (for serving)

Instructions:

1. To cook the linguine: In a large pot of salted boiling water, cook the linguine according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water and set aside.

2. In a separate pan or wok, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic becomes fragrant, being careful not to burn it.

3. Add the mussels to the pan and pour in the white wine. Cover with a lid and cook for about 5-7 minutes or until the mussels open up.

4. Remove the mussels from the pan and set them aside. Add the prawns and calamari. Cook for 2-3 minutes until the prawns turn pink and the calamari is tender.

5. To the pan with prawns and calamari, add the seafood or chicken broth. Bring the mixture to a simmer and let it cook for a few minutes to allow the flavours to blend. Season with salt and pepper to taste.

6. Add the cooked linguine to the pan with the sauce, prawns and calamari. Toss the pasta in the sauce, ensuring it is evenly coated and mixed with the seafood. Add a bit of the starchy pasta water to coat the pasta.

7. Gently add the cooked mussels back in, stirring as you go.

8. Sprinkle with chopped fresh parsley and grated parmesan cheese. Serve with fresh lemon wedges on the side for squeezing over the dish.