Instructions: Place the mussels in a large saucepan with the wine.

Cover and boil briskly for 5 minutes or until they open shaking the pan vigorously from time to time.

Let them cool a little.

Using a slotted spoon lift the mussels out and transfer to a bowl.

Let the liquid settle so that grit sinks.

Discard any which remain dosed.

Take most out of their shells and place them in another bowl but leave a few in their shells for visual effect.

To keep the mussels moist strain their liquor over them through a fine sieve lined with kitchen paper.

The squid bodies should be kept intact rinsed inside and out and then sliced into thin rings; divide the tentacles into 34 pieces.

Heat the oil gently in a large pan and saute the onion until lightly golden.

Add the garlic.

When it is aromatic add the squid and saute for 10-15 minutes until all moisture evapourates. Add most of the strained mussel liquid the oregano and seasoning.

Cover and cook gently for 15-20 minutes until the squid is just tender.

If needed add a little hot water.

Add the prawns and cook for 23 minutes.

Mix in the mussels and basil and remove from heat.

While the squid is cooking cook the pasta in plenty of boiling water until al dente.

Drain and mix into the seafood mixture.

Serve.

Conchiglie sea shells fits thematically with seafood but any pasta with cavities such as fusilli penne or the Apulian orecchiette little ears will do. Mussels are indispensable to the dish as they add an unparalleledflavour of the sea.

Serves 4 as main 6 as starter

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