Gennaro Contaldo served up a tasty sea bass with tomatoes, mussels (pesce affogato) and linguine pasta on Saturday kitchen

The ingredients are: 160g linguine, ⅔ tbsp extra virgin olive oil and extra for drizzling, 2 garlic cloves, thinly sliced, 1 tbsp large capers, ½ red chilli, left as it is, 12 black or green olives, 30 ripe baby plum tomatoes, halved, 2 small bunches fresh parsley, 6 tbsp white wine, 10 mussels, cleaned and beards removed, 10 clams, cleaned and 2 slices sourdough bread, toasted.

See recipes by Gennaro in his book titled: Gennaro’s Pasta Perfecto!: The essential collection of fresh and dried pasta dishes available from Amazon now.