5 tbsps olive oil
3 cloves garlic, finely chopped
2 1/4 lb mixed shellfish, eg: clams, mussels,
razor shells, scallops, whelks, cockles
including shells, cleaned.
salt and peeper
1 large glass white wine
2 large tbsps tomato puree
1 lb 2 oz spaghetti
3 tbsps chopped parsley
Instructions...
1) Heat oil in a large pan with the garlic until garlic is
golden brown. Season with salt and pepper then pour in
the wine and stir. Allow alcohol to evaporate for 2 - 3
mins.
2) Add tomato puree and stir. Remove whelks and scallops
from shells. Toss in all the shellfish and mix together
well. Remove from the heat as soon as all the shells
have opened up.
3) Bring a large pot of salted water to the boil. Toss in
the spaghetti and stir.Coook until al dente then drain
immediatelyand transfer the spaghetti to the pan with
the shellfish.
4) Return to the heat and toss to mix for 2 - 3 mins.
Sprinkle with parsley and serve at once.
