Gino D’Acampo served up spaghetti vongole with clams and mussels on Gino’s Italian Coastal Escape.

The ingredients: 250g live clams, 150g live mussels, 1 garlic clove, peeled and finely sliced, 1 fresh, medium-hot red chilli, finely sliced, 3 tablespoons olive oil, 150ml dry white wine, 3 tablespoons chopped fresh flat-leaf parsley, 300g dried spaghetti, 12 yellow cherry tomatoes, quartered and salt.

See Gino’s recipes from the series in his new book titled: Gino’s Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba, available from Amazon now.