Serves 4

400 g Barilla spaghetti

400 g live mussels

200 g mixed seafood (clams, calamari, scallops)

50 g shallots

30 g butter

1 tsp garlic oil

1 coffee spoon of chilli flakes

1 soup spoon of extra virgin olive oil

100 ml Prosecco (or any other sparkling wine)

Zest of 1 lemon

Thyme

Italian parsley

Salt and pepper, to taste

1 Boil the spaghetti in a pot of salted water according to package instructions.

2. Sauté the chopped shallots with olive oil, garlic oil and butter in a medium sized saucepan.

3. Add the mixed seafood, followed by the mussels. Add the Prosecco and simmer for 2 to 3 minutes to cook the seafood (Do not overcook or they will become chewy). Turn off heat and then add the cooked pasta.

4. Add lemon zest to the mixture and season with salt and pepper. Toss in a large plate for sharing. Serve immediately.

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