Baked shellfish with rosemary and chilli

Method

1. Set the oven to 200C/Gas 6. Pour the olive oil into a roasting tin and add the chilli flakes, garlic and a pinch of sea salt. Bake in the oven for 10 minutes, until the garlic has softened.

2. Lay a large square of kitchen foil on the counter - it should be big enough to be folded over the filling. Cut a piece of parchment paper into a sqaure, the same size as the foil, and lay it over the foil.

3. Add the shellfish to the roasted garlic mixture in the roasting tin, and toss everything together so that the shellfish is evenly coated with the oil.

4. Tip the fish onto the baking parchment, and add the tomatoes, parsley, wine and rosemary leaves. Fold the aluminium foil around the seafood, sealing the edges together to make a neat parcel.

5. Transfer this packet to a roasting tin and bake for 10-12 minutes, until the seafood is just cooked through. Unwrap the parcel at the table and serve straight away.

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Ingredients

100ml Olive oil
1 pinch dried chilli flakes
8 whole garlic cloves
sea salt
200g mussels
100g clams
100g Scallops
2 tiger prawns
4 langoustines, split in half
1/2 Crab
6 cherry tomatoes
1 handful Parsley
175ml White wine
1 small bunch Rosemary

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