Ingredients

Steps

• Preheat the oven to 200°C.
• Blanch the spaghetti in boiling salted water for 6 minutes.
• Sauté shallot, garlic, and chilli in olive oil for 1 minute.
• Add clams, mussels, and white wine to the pan and cover.
• Sear scallops and sea bass skin-side down in a non-stick pan for 1 minute per side.
• Bake the tomatoes in the oven with olive oil for 15 minutes.
• Remove opened shellfish and reserve the cooking liquid, discarding any unopened ones.
• Toss spaghetti with liquid, shellfish, tomatoes, tapenade, capers, and oil for 1 minute.
• Season with lemon juice, salt, pepper, and parsley before serving with fish and scallops.