Seafood Linguine

Ingredients

• 11 ounces (300 g) mussels
• 14 ounces (400 g) clams
• 5 tablespoons olive oil
• 3 garlic cloves, crushed
• pinch dried oregano
• 12 ounces (350 g) linguine
• 14 ounces (400 g) canned chopped tomatoes
• 1 tablespoon chopped fresh basil
• salt and pepper

Instructions

1. 1

   Scrub the mussels and clams under cold running water. Remove the “beards” from the mussels. Discard any with broken shells or that do not shut immediately when sharply tapped.

2. 2

   Preheat the oven to 425°f (220°c/Gas Mark 7).

3. 3

   Heat 1 tablespoon of the oil in a skillet or frying pan.

4. 4

   Add 1 of the crushed garlic cloves and the oregano.

5. 5

   When hot, add the clams and cook over high heat, shaking the pan occasionally, for 3–5 minutes, until they open.

6. 6

   Remove the pan from the heat and lift out the clams with a slotted spoon. Reserve the cooking juices.

7. 7

   Heat 1 tablespoon of the remaining oil in another skillet or frying pan.

8. 8

   Add the mussels and cook over high heat, shaking the pan occasionally, for 5 minutes, until they open.

9. 9

   Remove from the heat and lift out the mussels with a slotted spoon. Reserve the cooking juices.

10. 10

    Discard any shellfish that remain shut and remove the rest from their shells. If desired, leave some in their shells to serve.

11. 11

    Cook the pasta in plenty of salted boiling water until al dente, then drain.

12. 12

    Heat the remaining oil in a large saucepan.

13. 13

    Add the remaining garlic and cook over low heat, stirring frequently, for 1 minute, then add the tomatoes, pasta, shellfish, basil, and 1 tablespoon of the reserved cooking juices.

14. 14

    Season with salt and pepper.

15. 15

    Tip the mixture into the middle of a large sheet of aluminum foil. Bring up the sides of the foil and fold over the edges securely to close.

16. 16

    Put the package on a baking sheet.

17. 17

    Bake for 5 minutes and serve immediately.