First, bring a large pan (I use a stock pot) of water to the boil. Add a teaspoon of sea salt, a splash of olive oil, and add the dried linguine. Boil gently for around 10 mins or until al dente, stirring occasionally to ensure that the linguine has not stuck together. Ladle out around 100ml of the pasta water, then drain the linguine in a large colander.

Lower the heat slightly, and return the pan to the heat. Add the extra virgin olive oil, followed by the butter. Once melted, swirl the butter and oil, then add the lemon zest, garlic, and red chilli and sweat the ingredients for 3-4 minutes, or until soft.

Next, turn up the heat add the blanched and chopped tomatoes, clams and raw shell on tiger prawns and cook to a further 2-3 minutes. Add the reserved pasta water, stir all ingredients together, cover and cook for a couple more minutes or until the prawns are pink on both sides, and clams have opened.Sometimes, clams need a little encouragement.

Reduce heat to low, and add the cooked linguine into the large pan, a handful at a time and stir thoroughly.

Add the chopped parsley, lemon juice and grind liberally the black pepper. Cover with lid, remove from heat and serve in large pasta bowls.