Paccheri allo scoglio

Step 1: Check 1 ⅛ lb live clams and 1 ⅛ lb live mussels: throw away any with cracked shells and any open ones that don't close when tapped.

Step 2: Heat 2 tablespoons of 5 tbsp extra virgin olive oil in a large pan over a high heat with one clove of the 3 cloves garlic. Add the clams, mussels and ¼ cup dry white wine, cover and cook for 4–5 minutes, shaking the pan, until they open. Discard any that stay closed. The alcohol cooks off; use water if you'd rather. Strain and keep the juices, and take half of the shellfish out of their shells.

Step 3: Bring a large pan of water to the boil with 1 tbsp coarse salt and cook 14 oz paccheri for 2 minutes less than the packet time.

Step 4: Meanwhile heat the rest of the oil in a wide pan with the rest of the garlic and ½ tsp dried chilli flakes for 1 minute. Add 14 oz cherry tomatoes and cook for 5 minutes, until they collapse. Pour in the strained shellfish juices.

Step 5: Add 9 oz cleaned squid and 9 oz raw prawns and cook for 2–3 minutes, until the prawns are pink and opaque all the way through and the squid is white. Common mistake: cooking the squid longer; it goes rubbery after a few minutes.

Step 6: Drain the paccheri and finish cooking them in the sauce for 2 minutes, adding all the shellfish and a splash of pasta water, until glossy. Stir in 4 tbsp flat-leaf parsley and serve.