175g spaghetti (or pasta of your choice)
1 tbsp olive oil
2 fat garlic cloves, crushed
2 red chillies, deseeded and finely chopped
150ml white wine
2 x 400g cans plum tomatoes
140g clams, washed
140g mussels, washed and beards removed (you can ask your fishmonger to do this)
100g cooked lobster meat
chilli oil or olive oil, to serve
½ small pack parsley, roughly chopped, to serve
Boil a large pan of salted water and cook the spaghetti following pack instructions. Meanwhile, heat the olive oil in a deep pan, add the garlic and chilli, and fry for 1-2 mins over a medium heat. Pour in the wine and simmer for 3-5 mins until it reduces by a third. Tip in the tomatoes, burst them with a wooden spoon, season well and bring to a gentle simmer.
Add the clams and mussels (discard any broken or open ones) to the tomato sauce, cover with a lid and cook for about 3 mins until the shells open. Use a slotted spoon to remove any clams or mussels with their shells still closed, then stir through the lobster meat.
Drain the spaghetti, then add to the pan along with a little of the cooking water. Toss the spaghetti with tongs to coat in the sauce. Serve in big bowls with a drizzle of chilli or olive oil, a scattering of parsley and some black pepper.