Serves: 2

Ingredients

170g Spaghetti Pasta

Drizzle Olive Oil

2 Garlic Cloves

2 Chilli Peppers

Large Glass White Wine

2 Can Tomatoes

140g Clams

140g Mussels

100g Lobster meat

Small Handful Fresh Parsley

Allergens and properties

Contains gluten

Contains crustaceans

Contains sulphates

Contains molluscs

May contain egg

Method

1. Peel the garlic, chop the ends off and crush. Wash and de-seed the red chilies. Was the clams, mussels. 

2. Boil a large pan of salted water and cook the spaghetti following the instructions on the pack. 

3. Meanwhile heat the olive oil in a deep non-stick frying pan, add the garlic and chilli and fry for 1-2 minutes over a medium heat .

4. Then pour in the wine and simmer for 3 -5 minutes until it reduces by a third. 

5. Tip in the tomatoes, burst them with with a wooden spoon, season well and bring to gentle simmer.

6. Add the clams and mussels (discard any broken or open ones) to the tomato sauce, cover with a lid and cook for about 3 minutes until the shells open. Use a slotted spoon to remove any clams or mussels with their shells still closed, then stir through the cooked lobster meat.

7. Drain the spaghetti, then add to the pan along with a little of the cooking water. Toss the spaghetti with the tongs to coat in the sauce. Serve in big bowls with a drizzle of chilli or olive oil, scattering of parsley and some black pepper.

Nutrient breakdown per 100g