Bring a large pot of water to a boil and add 500g spaghetti or linguine pasta, cooking till al dente.

In the meantime, in a large frying pan, gently warm a good glug of olive oil and add 4 garlic cloves, finely chopped – and gently fry without browning for about 30 seconds.

Add 1 cup chopped samphire and a pinch of chilli flakes, and cook, stirring, for a minute or two, then add 2 cups cockles, steamed and shelled and 1 cup mussels, steamed and shelled. Stir and then add a good glug of white wine, and fry till the wine has reduced. Add a large handful of parsley, finely chopped and season to taste with salt and pepper.

Before draining the pasta reserve a cup of the cooking water and set aside. Drain and add the pasta to the pan, combining well and adding some cooking water to make a loose sauce.

Drizzle with a little additional olive oil before serving.

Serves 4.