|Mussels/Small clams in shells||1 Pound (500 Gram)|
|White wine||4 Fluid Ounce (125 Milliliter)|
|Extra virgin olive oil||5 Tablespoon|
|Garlic||4 Clove (20 gm), crushed|
|Shell-on prawns||8 Large, cleaned and cut into 1/2 inch rings (Raw Variety)|
|Squid||4 Medium, cleaned and cut into 1/2 inch rings (Raw Variety)|
|Fresh red chilies||1 , finely sliced|
|Tomatoes||4 Medium, peeled, seeded and diced|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
|Fresh basil leaves||1⁄4 Cup (4 tbs) (Whole, 1 Handful Of)|
|Extra virgin olive oil||1 Teaspoon (Additional For Drizzling)|
Scrub mussels or clams under running water.
Discard any that are broken or not tightly closed.
Place wine and mussels or clams in a large, heavy based pot with a lid over medium-high heat.
Cook, shaking pan frequently, until shells open, 4-5 minutes.
Remove mussels or clams with a slotted spoon and reserve.
Discard any that do not open.
Tip pot and slowly pour out clear seafood juices, taking care to leave sandy residue in the pot.
Reserve juices and discard residue.
Heat oil in the pot over high heat.
Add garlic and prawns and cook, stirring constantly, until the prawns are just turning pink, 2 minutes.
Add the squid, langoustine, chilli and tomatoes.
Cook, stirring constantly, until the squid is just opaque, 3-4 minutes.
Add reserved seafood juices and heat through, 30 seconds.
Add salt and pepper to taste.
Remove from heat.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add pasta with basil to the hot sauce.
Toss gently to coat.
Drizzle over about 1 -2 tbsp additional olive oil.