1 Bring a large pot of salted water to the boil and add the linguine.
2 Next, in a very large pan, heat the olive oil and gently cook the garlic, being careful not to burn it.
3 Then add the seafood, the larger pieces (langoustine and king prawns) first. Let them cook for a few minutes before adding the squid, mussels and clams. Then stir in the white wine and stock and add the cherry tomatoes. Season with salt and pepper. Cover with a lid and let cook until all the shells have opened. Discard any that haven’t.
4 Once your linguine is ready, add it to the pan and give it a good stir before dividing between four bowls. Finally, add the parsley and serve immediately.
