Ingreadient :

• 300g linguine
• 500g mussels
• 500g clams
• 2 tbs olive oil
• 3 garlic cloves chopped
• ½  shallot peeled and diced
• 400g tinned tomatoes
• 200g cherry tomatoes
• 1 red chilli, diced
• 1 lemon juiced and zested
• 1 small bunch basil chopped
• 2x 150g portions of skinned brill

Direction :

1. In a large pan of boiling salted water, cook the pasta for 12 minutes. Drain and keep some of the pasta water.
2. In another large pan, cook the garlic and shallots in the oil for 2 minutes, add ½ the basil and mussels, clams and tomatoes. Cook with a lid on for 4 minutes.
3. Using large tongs, add the cooked pasta to the sauce with the brill and cook for another 2 minutes. Stir through the rest of the basil then grate over lemon zest and juice. Drizzle in more olive oil if desired and serve.