2 tbsp olive oil
1 tbsp garlic infused oil
½ red chili, seeds removed, finely sliced
1 large vine tomato, chopped
6 tbsp dry white wine
55g/2oz mussels in their shells, beards removed (discard any open mussels that don't close when tapped firmly)
55g/2oz shrimp, shells removed, de-veined, chopped
salt and freshly ground black pepper
150g/5½oz gluten free pasta - we used linguine
4 tbsp lactose free double cream
1 scallions, green end only sliced
Heat the oil in a pan and fry the chili and tomato for one minute.
Add the wine and cook until the sauce has reduced by half.
Add the mussels and shrimp and simmer gently in the sauce for 3-5 minutes until the shrimp are pink and the mussel shells open.
Discard any mussels with shells that haven't opened. Season with salt and freshly ground black pepper.
Cook the gluten free pasta according to the instructions on the packet. When it is cooked, drain.
Stir the sauce into the cooked gluten free pasta, pile on a plate and serve garnished with the sliced scallion.
Recipe adapted from: Good Food