London restaurant recipe: Massimo's Linguine alla Carmelo Located just off Trafalgar Square and connected to the Corinthia Hotel, Massimo Restaurant and Oyster Bar is the London dominion of Italian chef Massimo Riccioli. Infusing Mediterranean interior flourishes with original Victorian features, the imposing David Collins-designed restaurant is one of the most elegant dining spaces to emerge in London in recent years. The dishes served, however, are more simple. With seafood a speciality, the menu concentrates on classic Italian and Mediterranean favourites. A permanent fixture on the menu is Massimo's Linguine alla Carmelo, a homely, fresh and flavoursome pasta dish which is a tribute to the chef's father. Carmelo Riccioli took over the 200-year-old restaurant La Rosetta and promptly transformed it into the first restaurant in Rome to serve fish every day of the week. Massimo would accompany his father to nearby fishing villages to choose the catch of the day; nowadays the fish he uses to recreate this dish in London is sourced from the British Isles. 14oz (400g) linguine pasta (Massimo uses Linguine di Gragnano, Pastificio dei Campi) 2.2lb (1kg) Squid 1.3lb (600g) Sicilian Prawns 4.5lb (2kg) mussels 2.2lb (1kg) clams 3.5oz (100g) garlic 3.5oz (100g) red chilli 0.7oz (20gr) parsley 2.8oz (80g) basil 4.5lb (2kg) plum tomatoes on the vine salt, pepper extra virgin olive oil 1 glass of white wine fresh herbs for the stock (basil, parsley, mint, celery) Method Remove the heads and peels from the prawns. To make your stock place the heads, shells and fresh herbs in a pan with 1.5lt (2.6pt) of cold water, bring to a boil and then simmer for 30 minutes. In a pan heat the olive oil with garlic, chilli and fry a little to brown the mixture, then add the seafood (squid and prawns cut into pieces) and keep stirring for a couple of minutes. Add the white wine; once it has evaporated add the tomatoes and continue to stir, slowly adding about 3 ladles of the fish stock. Allow the sauce to reduce a little. To cook your pasta "al dente," add the pasta to a pan filled with 2lt (3.5pt) of boiling water and cook for 8 minutes. Once the pasta is cooked, drain and pour back into the pan. Then add the sauce and stir the mixture for 2 minutes. Add parsley, a pinch of salt and pepper and serve.