Preparation time 20 minutes, cooking time 15 minutes.

1) Scrub mussels, remove beards. Rinse clams.

2) Combine wine and the water in large saucepan, bring to a boil. Add mussels and clams, reduce heat. Simmer, covered, until shells open, discard any that do not open. Cover seafood to keep warm. Strain cooking liquid through fine sieve into medium jug, reserve 1/3 cup (80ml) of the liquid.

3) Cook pasta in large saucepan of boiling water until tender, drain. Return to pan.

4) Meanwhile, hat oil in large frying pan , cook garlic and chilli, stirring until fragrant. Add tomatoes and reserve cooking liquid, simmer uncovered until hot.

5)  Add seafood to pasta with oil mixture and parsley, toss gently.

Serves 6, per serving 13.5g fat, 1814kj 

Tip: this recipe is best made just before serving