• Soak the mussels and clams in water for an hour. Discard any broken mussels or clams, or open ones that don’t close when tapped on the work surface. Under cold running water, scrub the mussels and clams thoroughly to remove any grit, pulling out the beards from the mussels.
• In a large deep frying pan over a medium heat, sweat 1 clove of the garlic in 2 tablespoons of the oil. Increase the heat to high, and add the mussels and clams with half of the wine. Cover with a tight-fitting lid, and cook for about 5 minutes until the shells are open (discard any that remain closed). Remove from the heat and discard the garlic.
• Slice the squid into rings and finely chop the remaining garlic. Heat the remaining oil in another pan, and sauté the garlic, parsley and chillies for a few minutes. Add the squid and cook until the edges curl.
• Pour in the remaining wine and cover. Cook for 10 minutes. Add the shrimps (just the tails) and cook for a few more minutes before adding the clams and mussels. Simmer for another few minutes, then remove from the heat.
• Meanwhile, bring a large saucepan of salted water to the boil, add the spaghetti and cook until al dente. Drain and add the seafood mixture to the spaghetti, mixing well.Stir over a low heat for a couple of minutes. Serve piping hot.

serves 4

ingredients
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
200g/7oz canned chopped plum tomatoes
700g/11/2lb potatoes, cut into 5cm/2in chunks
3 green peppers, seeded and roughly chopped
900g/2lb fresh tuna, cut into chunks salt and freshly ground black pepper

• Heat the olive oil in a saucepan over a low heat. Add the onion and cook for 8–10 minutes until soft and golden. Add the garlic and cook for a further 1 minute. Add the tomatoes, cover and simmer for about 30 minutes until thickened.

• Meanwhile, mix together the potatoes and peppers in a large clean saucepan. Add 300ml/10fl oz water, which should just cover the vegetables. Bring to the boil over a medium heat, and simmer for 15 minutes until the vegetables are almost tender.

• Add the tuna chunks and the tomato mixture to the potatoes and peppers, and season with salt and pepper. Cover and simmer for 6–8 minutes until the tuna is tender. Transfer to four warmed large individual bowls, and serve immediately.

serves 10

ingredients
3 tablespoons olive oil
200g/7oz onion, finely chopped
200g/7oz celery, finely chopped
150g/5oz carrot, finely chopped
400g/14oz canned chopped tomatoes
1 teaspoon finely chopped garlic
100g/4oz plain flour
1/2 teaspoon ground cinnamon

1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
2.4 litres/4pt fish stock
200g/7oz cooked boneless cod
fillets, flaked
25ml/1fl oz dark rum
25ml/1fl oz Worcestershire sauce
1 tablespoon Tabasco sauce
salt and ground black pepper

• Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.
• Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally.
• Season with salt and pepper, and serve hot.