A classic dish full of flavour and taste.
Preheat the oven to 200C/400F/Gas 6.
Blanch the spaghetti in boiling salted water for approximately 6 minutes.
sauté the shallot or onion, garlic and chilli in the olive oil for 1 minute.
Add the clams, mussels and white wine and cover the pan.
At the same time heat up a non-stick pan and sear the scallops and sea bass, skin side down with a drizzle of olive oil for 1 minute each side.
Bake the tomatoes in the oven with some olive oil for 15 minutes.
Remove the mussels and clams from pan once they start to open and reserve the liquer (discard any that have not opened).
Add the reserved liquor, clams, mussels, tomoatoes, tapenade and capers to the spaghetti and toss through for 1 minute. Add some olive oil to help emulsify.
Adjust the seasoning with lemon juice, salt and pepper. Sprinkle through the chopped parsley and serve each portion of spaghetti with two pieces of scallop and one portion of sea bass.
