Heat pure olive oil in a pan.

Once hot, add the butter.

As soon as it melts, add the prawns and scallops and cook for 3–4 minutes until done.

Remove and set aside.

In the same pan, add 2 tbsp pasta water (or regular water) to lower the temperature and deglaze the flavourful browned bits.

Add olive oil, then garlic, peperoncino and parsley stems. Allow them to gently infuse the oil.

Before the garlic begins to colour, add one ladle of pasta water to create the sauce base.

Scrape the bottom of the pan with a spatula to release all the flavour.

If anything has burnt, do not scrape it off — switch to a clean pan.

Turn off the heat and wait until the pasta is ready to be added.

When the linguine has about 3 minutes left before reaching your preferred doneness, transfer it to the pan with the sauce.

As the sauce is already seasoned with pasta water, add one ladle of boiling water to keep it loose and prevent over-salting.

Toss or shake the pan to help the pasta starch emulsify the sauce.

When a little sauce remains and the pasta is coated, turn off the heat.

Add parsley leaves, black pepper and capers, then toss gently.

Add Pecorino cheese and finish with a final toss until glossy and fully coated.

Twirl the linguine onto a plate.

Top with the reserved prawns and scallops.

Finish with parsley and black pepper.

Serve with white wine and warm crusty bread.