Seafood Pasta with White Wine and Chilli

1 garlic clove, crushed
salt and freshly ground black pepper
1 large vine tomato, chopped
2 tbsp olive oil
55g mussels in their shells, beards removed (discard any open mussels that don't close when tapped firmly)
150g dried black (squid ink) linguine
6 tbsp dry white wine
55g prawns, shells removed, de-veined, chopped
½ red chilli, seeds removed, finely sliced

Heat the oil in a pan and fry the garlic, chilli and tomato for one minute. Add the wine and cook until the sauce has reduced by half.
Add the mussels and prawns and simmer gently in the sauce for 3-5 minutes until the prawns are pink and the mussel shells open. Discard any mussels with shells that haven't opened. Season with salt and freshly ground black pepper.
Cook the pasta according to the instructions on the packet. When it is cooked, drain.
Stir the sauce into the cooked pasta, pile on a plate and serve.