This is one of my favorite dishes to eat! Together with my love of fish and Italian food its really one of my ultimate comfort dishes. Whatever seafood you use make sure it really is hopping fresh, its really what makes this dish, because of its simplicity the ingredients you use have to be the best!

Mixture of Fresh Seafood: The reason I have measurements like this is that when I go to the fishmonger this is the way I ask for it! Feel free to add in whatever fish you love just be sure to add it at the correct cooking time.

4x Scallops

2x handfuls of mussels/clams

1x handful of squid

1x handful of prawns

1x fillet of monkfish

4tbsp of all-purpose flour seasoned with salt and pepper

Sauce:

1x onion/shallot

2x cloves of garlic

450g of tomatoes( good quality tinned tomatoes chopped is fine)

200ml of white wine

1/2 x fresh chilli

handful of fresh basil

500g of fresh linguini/ good quality dried

Method:

1: Firstly you need to make your sauce. Sauté your chopped onions and garlic until soft and translucent, then add in your fresh chill and continue to fry for another minute. Next add in your white wine and leave to reduce until alcohol is burned off, once this is reduced add your chopped tomatoes, cover and leave to simmer on a low heat for about 20minutes.

2:Make sure you wash all your mussels/clams to get rid of grit and discard any that are already open. Once your sauce is reduced add your mussels and prawns, cover the pot and leave on a low heat for about 10minutes until your mussels have opened and the prawns are nicely cooked.

2: Next  you need to seal your monkfish, squid and scallop in a pan. I like to slice the monkfish fillet into 1cm slices, so then coat your monkfish and your squid with seasoned flour and pan fry until golden brown on each side should only take 1-2minutes add to you sauce. Then without flour in a clean pan, sear your scallops on either side until golden, you can add this to the sauce but I like to add it just before serving, just one on each dish. (The reason I cook the shellfish in the sauce is because the juices extract during cooking and add great flavor to the sauce, however meaty fish such as monkfish need to be sealed in a pan to maximize on the flavor as does the squid and scallop.)

3: Cook you linguini in salted boiling water until al dente and drain, add this to the sauce and give it a toss and your ready to serve.