Red Reef Linguine

• 350 g linguine
• 500 g fresh mussels, washed
• 300 g clams, washed
• 1 tablespoon white wine
• 6 tomatoes, chopped
• 2 garlic cloves
• 4 whole chili peppers
• 1 tablespoon fresh basil, chopped
• 1 tbso fresh parsley, chopped
• 5 tablespoons extra vergin olive oil
• salt and pepper

1. Place the seafood in a pan with a garlic clove, wine and 2 whole chilli peppers.
2. On a high heat and mixing with a wooden poon from time to time wait until they open.
3. Remove most of the shells but leave ome with the shell for decoration.
4. KEEP THE COOKING LIQUID from the mussels, but pass through a sieve and discard the chilli and garlic.
5. Add half of the chopped herbs to the tomatoes and set aside to macerate.
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. Add half the chopped herbs and the shellfish and on high heat mix for 3 minutes.
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. serve with a few basil leafs to decorate.

linguine, white wine, tomatoes, garlic, chili peppers, fresh basil, parsley, extra vergin olive oil, salt

Taken from www.food.com/recipe/red-reef-linguine-368523 (may not work)