Ingredients

500g Zafarelli Linguine

50g butter

2 tbsp olive oil

300g scallop meat

1 shallot, finely chopped

2 garlic cloves, finely chopped

⅓ cup champagne

500g black mussels, cleaned & debearded

500g cockles

100ml cooking cream

sea salt & cracked black pepper

dill leaves to garnish

Method

1. Season scallops with salt & pepper, heat a large frypan over high heat, add half the butter and a tbsp of olive oil, add scallops and sear for 1 minute on both sides. Set aside.
2. Turn the heat down to med/ high, add remaining butter and olive oil to the frypan with the shallot and garlic and sauté for two minutes.
3. Add champagne and allow to reduce by half.
4. Add mussels, cover the frypan with a lid, and allow to steam for a minute. Transfer open mussels to a large bowl, continuing to cook the mussels until they are all open (discard any that do not open).
5. Repeat the steaming process with the cockles,
6. The seafood will have released a flavourful liquid. Increase the heat to high and reduce the liquid by half.
7. Add cream and reduce by half.
8. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions, reserving a little of the pasta cooking water.
9. Return the scallops, mussels and cockles to the frypan and gently stir to coat in the sauce and heat through.
10. Add the cooked pasta and toss through the sauce, adding a little pasta cooking water to loosen the sauce if necessary.
11. Serve pasta garnished with dill leaves.