Red Reef Linguine

Directions

1. 1
   Place the seafood in a pan with a garlic clove, wine and 2 whole chilli peppers.
2. 2
   On a high heat and mixing with a wooden poon from time to time wait until they open.
3. 3
   Remove most of the shells but leave ome with the shell for decoration.
4. 4
   KEEP THE COOKING LIQUID from the mussels, but pass through a sieve and discard the chilli and garlic.
5. 5
   Add half of the chopped herbs to the tomatoes and set aside to macerate.
6. 6
   Place 3 tbsp of olive oil in a pan, add the 2 whole chiili some parsely and the garlic and saute to release the flavour.
7. 7
   Add half the chopped herbs and the shellfish and on high heat mix for 3 minutes.
8. 8
   Boil the pasta to al dente stage, drain and toss in the pan with the seafood mix, the tomatoes and toss for a few seconds on HIGH heat.
9. 9
   serve with a few basil leafs to decorate.