Serves 4

Soak the mussels and clams in several changes of water before steaming them. This will rid the shells of any trapped sand or grit and prevent the steaming juices from becoming too salty to use later in the recipe.

3 tbsp olive oil, plus extra to drizzle

Handful of thyme sprigs

2 fat garlic cloves, peeled and crushed

100ml dry white wine

12-16 large uncooked prawns

600g mussels or clams, or a mixture of both, scrubbed clean and beards removed

2 tbsp plain flour

Sea salt and freshly ground black pepper

2 medium squid, cleaned and cut into rings

300ml chicken stock

400g tinned plum tomatoes

200g angel hair pasta

3 tbsp chopped mixed herbs, such as basil, parsley, chervil and tarragon

1 Heat 1 tablespoon oil in a large pan with the thyme and garlic. When it starts to smell fragrant, pour in the wine and bring to the boil. Tip in the prawns, mussels and clams and cover with a lid. Steam together for 3-4 minutes, shaking the pan gently a couple of times, until the prawns turn pink and firm and the mussel and clam shells open.

2 Drain the shellfish through a sieve set over a bowl and reserve the cooking juices. Discard the thyme and garlic and any mussels or clam shells that are still closed. Peel the prawns and remove the mussel and clam flesh from their shells. Set aside.

3 Season the flour with salt and pepper. Dust the squid in the flour and shake off any excess. Heat 2 tablespoons oil in a large sauté pan until hot. Fry the squid over a high heat for 1-2 minutes until golden and just cooked through. Remove from the pan and drain on kitchen paper.

4 Drain off the fat left in the sauté pan, then pour in the stock and reserved shellfish juices. Bring to the boil and cook until reduced by two-thirds. Break up the plum tomatoes with a fork and add them to the pan with the tomato juices. Bring to the boil and cook for 5-6 minutes.

5 Cook the angel hair pasta in plenty of salted water according to pack timings until al dente. Just before it is ready, add the cooked prawns, mussels, clams and squid to the sauté pan with the herbs. Reheat the shellfish in the ragoût over a medium heat for 1-2 minutes.

6 Drain the pasta, drizzle with olive oil and keep warm. Divide the ragoût between four warmed soup plates. Wind one-quarter of the pasta around the prongs of a large fork, then slip it off onto the middle of a portion of ragoût. Repeat with the remaining pasta and serve immediately.

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