Spicy Seafood Linguine with Cherry Tomatoes - Ainsley Harriott

Ingredients

• 400g linguine or spaghetti
• 300g mussels
• 200g clams
• 50ml of dry white wine
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 cloves of garlic, peeled and finely chopped
• 2 anchovies, finely chopped
• 1 red chilli, deseeded and finely chopped
• 200g vine cherry tomatoes
• 275g of raw king prawns, peeled
• 4 large cooked king prawns or langoustine, unpeeled (optional)
• 1 lemon, zest of and for squeezing
• 3 tbsp of fresh flat-leaf parsley, roughly chopped, plus extra to serve
• Sea salt and freshly ground black pepper