#This is the perfect sauce for a lavish occasion. The rich tomato concassé infused with saffron provides a perfect base for fresh seafood.# Heat the oil in a large, wide saucepan and gently fry the garlic and thyme for 3-4 minutes, or until soft but not browned. Add the tomatoes, stir well, then pour in the wine. Bring to the boil and simmer for 1 minute, then add the stock, saffron and seasoning. Cover and simmer over low heat for 30 minutes.

Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet Instructions.

Meanwhile, prepare the shellfish. Cut the lobster tails lengthways down the centre of the back and discard any intestinal tract, then cut, through the shell, into 4-5 pieces. (You can leave the shell on or take it off before cooking - if you leave it on, be sure to warn guests to watch out for the shell in the sauce.) Wash the mussels in several changes of cold water, scrub the shells clean and pull out the straggly ‘beard’ if still attached. Cut away the tough grey muscle at the side of each scallop.

Add the lobster and mussels to the tomato sauce and cook for 5 minutes, or until the mussels have opened. Discard any that remain closed. Add the prawns and cook for 2 minutes more, then add the scallops and cook for a further minute. Remove the pan from the heat and stir In the basil. Add the sauce to the drained pasta. Divide between 4 serving plates or bowls, sprinkle with olive oil and serve immediately.