SEAFOOD LINGUINE

Ingredients
400g clams
300g mussels
2 tbsp olive oil
3 cloves garlic
1 pinch dried oregano
350g linguine
400g chopped tomatoes
1tbsp chopped basil

Scrub the shellfish under running water, remove beards from the mussels. Discard any with damaged shells or that do not close when sharply tapped.

Heat 1 tbsp of oil in a frying pan, add one clove of garlic and oregano. Add clams and cook for 5 minutes until they open. Remove from heat and discard any closed clams. Keep back 1 tbsp of the cooking juices.

Put the mussels into a pan with 150ml of water, ring to the boil and cook for 5 minutes, shaking the pan occassionally. Discard any mussels that are still closed.

Preheat the oven to 220c / gas mark 7. Cook the linguine until al dente and drain.

Heat the remaining oil in a pan and the remaining garlic and cook for a few minutes. Add the tomateoes, linguine, shellfish, basil and clam juices and seasoning. Stir then spoon the mixture into a large sheet of foil, fold over and seal edges, bake for 5 minutes and serve immediately.