Seafood Spaghetti with Shrimp, Clams and Tomatoes

Method

1. 1

   Step 1: Heat 2 tablespoons of the oil in a wide, deep skillet over high heat. Lay in the shrimp in a single layer and sear for 1 minute per side, just until pink outside but still translucent in the middle, then move them to a large bowl.

2. 2

   Step 2: Lower the heat to medium and add the rest of the oil with the shallot, garlic and chili flakes. Cook for 2 minutes, scraping up the browned shrimp bits, then tip in the clams and mussels, pour in the wine and cover. Cook for 4 to 6 minutes, lifting shellfish into the shrimp bowl as they open.

3. 3

   Step 3: If the pan juices look gritty, strain them through a sieve lined with a paper towel and return them to the skillet. Add the cherry tomatoes and passata and simmer for 6 to 8 minutes, until the tomatoes slump and the sauce thickens slightly.

4. 4

   Step 4: While the sauce simmers, boil the spaghetti in salted water until about 2 minutes short of al dente, and reserve 1 cup of the water before draining.

5. 5

   Step 5: Stir the squid into the sauce and cook for 90 seconds, no longer, until it turns opaque and the rings curl. Add the spaghetti and toss over medium-high heat for 1 to 2 minutes, loosening with pasta water, until the noodles drink up some of the sauce.

6. 6

   Step 6: Return the shrimp, clams and mussels with all their collected juices and toss gently for about 1 minute to heat through. Taste for salt, scatter over the parsley and divide into wide bowls so everyone gets a bit of everything.

• #dairy-free
• #high-protein
• #crowd-pleaser
• #summer