1/2 ounce olive oil
1/2 ounce garlic, peeled and sliced
4 ounces clams or cockles
2 medium prawns, peeled and deveined
2 ounces salmon, cut into small cubes
2 small crab legs (any type)
4 ounces cooking wine, Chablis
2 1/2 ounces tomato sauce
2 medium scallops
1 lemon, halved (1/2 juiced and 1/2 cut in wedges)
Pinch fresh parsley leaves
1 ounce whole sweet butter
1/4 bunch fresh basil, leaves chopped
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