Serves 4
12 -16 cooked langoustines or 100 g large freshly cooked and peeled prawns
2 medium-sized squid, to yield about 250g
450 g small mussels, cleaned
2 tablespoons dry white wine
300 ml chicken stock
150 g dried linguine
4 tablespoons olive oil
25g plain flour
Small pinch crushed dried chillies
25 g butter
2 vine-ripened tomatoes, skinned, seeded and diced
1 garlic clove, finely chopped
20 g fines herbes leaves (parsley, tarragon, chervil and chives), finely chopped
1 teaspoon lemon juice
Salt and freshly ground black pepper