200g/7oz gluten free pasta such as linguine or tagliatelle
For the seafood sauce
2 tbsp olive oil
1 tsp garlic infused oil
1 tsp dried chili flakes
2 tbsp vermouth
handful fresh mussels, cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don’t shut tightly within a few seconds)
handful raw tiger prawns, peeled, de-veined
1 medium squid, cleaned, cut into rings
3 tbsp lactose free cream
small handful tarragon leaves, shredded
small handful basil leaves, shredded, plus extra to garnish
½ lemon, juice only
sea salt and freshly ground black pepper
salad leaves, lightly dressed with olive oil and lemon juice, to serve
Serves - 4
For the gluten free pasta, bring a large pan of salted water to the boil. Add the gluten free pasta and cook according to packet instructions then drain, reserving some of the cooking water, and keep warm.
Meanwhile, for the seafood, heat the olive oil in a large frying pan over a medium heat.
Stir in the chili flakes, tomatoes, garlic infused oil and vermouth, increase the heat to high and boil for 3-4 minutes.
Add the mussels, cover the pan and cook for 1-2 minutes then add the prawns and squid and stir into the hot sauce.
Cook for 2-3 minutes, or until the prawns turn pink and the mussels open (discard any that remain closed at this stage).
Add the gluten free pasta and lactose free cream and toss the contents of the pan to mix everything together, adding a little of the pasta water to bring it to a saucy consistency.
Stir in the tarragon and basil and season with sea salt and freshly ground black pepper.
To serve, transfer the gluten free pasta into serving bowls, making sure you have some seafood on top. Finish with a sprig of basil and a squeeze of lemon and serve with the salad on the side.