Linguine of prawns, mussels & clams

METHOD

1. Place the mussels and clams in a large bowl with the wine, thyme and garlic.
2. Heat a large heavy-based saucepan until very hot, place the mussels, clams and wine mix into the pan, cover and cook for 1 minute or until opened. Remove from heat, strain through colander, reserving juices. Strain juices through muslin cloth and place back on stove, reduce to about half its original volume, whisk in butter and add a squeeze of lemon juice.
3. Cook pasta according to packet. Gently sauté the prawns in a little olive oil, add mussels and clams, finish with salt and lemon juice. Add pasta to the shellfish and moisten with the reduced liquor and mix in sliced chives. Arrange in a warm serving bowl and decorate with baby leaves