• 12 mussels, in the shell
• 12 baby clams, in the shell
• 4 oz scallops
• 4 oz green prawns or shrimps
• 3 fl oz extra virgin oil
• 1 Tbs. chopped garlic
• 1˝ lb. ripe plum (Roma) tomatoes
• 4 Tbs. white wine
• 1 Tbs. chopped fresh flat-leaved parsley
• 1 fresh red chili, chopped
• salt and freshly ground black pepper

• 1 lb. spaghetti
• 2 Tbs. chopped fresh flat-leaved parsley

• To cook the pasta, bring a large saucepan of salted water to the boil over a high heat. Add the spaghetti and cook it until it is al dente, about 12-15 minutes. Drain and keep warm.
• To make the seafood sauce, remove beards from mussels and soak them in salted water for 10 minutes. Check that they are closed and discard any that are broken or open. Remove the coral from the scallops. Remove the shells from the prawns, keeping the tails intact. Make an incision along the back from the head to the tail and remove the vein. Wash them well.
• Pour the oil into a large frying pan or skillet and sauté the garlic over medium heat for a minute. Add the tomatoes, wine and the parsley and bring to the boil. Simmer, covered, until the sauce is reduced, about 15 minutes.
• Add the clams and the mussels to the sauce and, as they start to open, add the prawns, scallops and the chili. Season and cook for about four minutes. Keep warm.
• To serve, toss the sauce through the warm spaghetti, stirring in the extra parsley. Serve the spaghetti in heated shallow bowls.

Makes 4-6 servings.

Recipes is supplied by Hotel Inter· Continental Seoul