Shellfish goes particularly well with pasta. Based on fresh ingredients and no processed extras, this recipe will more than satisfy the tastebuds.

Ingredients (Serves 2)

• 1 tbsp olive oil
• 1 garlic clove, crushed
• 100 g fresh peeled prawns
• 100 g queen scallops
• 4 large ripe tomatoes, peeled and chopped
• 6 fresh basil leaves, chopped
• 1 yellow pepper, deseeded and sliced
• sea salt and black pepper
• 200 g wholewheat spaghetti

1. Heat the olive oil in a large saucepan and add the crushed garlic. Fry for about 1 minute, then toss in the prawns and scallops and gently fry for 2 minutes. Stir in the chopped tomatoes, basil and yellow pepper, then simmer for a further 5 minutes. Season with salt and pepper.
2. Meanwhile, in another saucepan plunge the spaghetti into boiling water and simmer until cooked. Strain off the water and serve immediately, pouring the tomato sauce over the top.