Win an Ultimate Dining Experience weekend at the Manchester Food and Drink festival

"This meal is a quick and easy, healthy option. It is low fat and the mix of pasta and shellfish gives a good combination of protein and carbohydrates, giving the body energy. No saturated fats are used and it tastes great," says Michael Caines, the executive chef at ABode Manchester and Chester.

Serves 4

300g linguini
24 mussels
24 clams
8 king prawns
16 queen scallops
400g chopped tomatoes (Flavour Fresh in Southport)
50ml olive oil
100g onion, finely chopped
2 cloves garlic, finely chopped
25g chopped basil
20g chopped mint
Salt and pepper

Firstly, cook the linguini and refresh with cold water. Meanwhile, cook the onions in 25ml of the olive oil until soft and transparent. Add the garlic and cook for a further 2 minutes then add the tomatoes and cook for 20 minutes. Season and when cooked set to one side for later use. Place the remaining olive oil in a hot pan and add the mussels and clams and cover with a lid. After 1 minute shake the pan and after a further 2 minutes remove the lid and add the tomato sauce. In a separate pan, fry the prawns and scallops for 1 – 2 minutes, until just cooked. To serve, add the mussels, clams, tomato sauce, prawns and scallops to the cooked linguini and finish heating through. Stir in the chopped herbs and serve immediately.

The Manchester Food & Drink Festival runs from 5-15 October with offers in hundreds of restaurants, bars and cafes as well as outdoor events across the City and region. Highlights include a Real Food Fair at Whitworth Art Gallery, the "Taste, Dine and Learn Pavilion on Albert Square" (with more than 40 chefs performing) and a huge local producers market on St Ann’s Square. For a full list of events please visit www.foodanddrinkfestival.com

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