Seafood Linguine with Chilli & Garlic

• 90 g linguine
• 150 g live mussels, scrubbed
• 90 g raw prawns, peeled
• 0.5 red chilli, thinly sliced
• 1.5 garlic cloves, sliced
• 60 ml dry white wine

Directions

1. 1Cook the linguine in salted water until just al dente, reserving a cup of the cooking water.
2. 2Warm the garlic and chilli in oil over medium heat for 1 minute, add the mussels and white wine, cover and steam for 4 minutes until the shells open — discard any that stay shut.
3. 3Add the prawns and cook for 3 minutes, until pink and opaque all the way through.
4. 4Toss the linguine through the pan with a little pasta water so the broth clings to the strands.