Preheat an oven to 200C. Add 2 tbsp of olive oil to an ovenproof pan. Fry off the onion over a medium heat until translucent, then add the garlic and tomatoes. Fry off for a further 2 minutes until the tomatoes have started to break down, season with a pinch of salt, then place the dish in the oven for 30 minutes, stiring every 10.

Remove from the oven, add your white wine and bubble away on the hob for 2 minutes or until the alcohol has burnt out. Add your tinned tomatoes and herbs and bubble away for a further 10 minutes.

Bring a large pot of salted water up to boil, then drop in your pasta, cooking till very al dente. Remove and reserve a mug of pasta water. Meanwhile, chop your monkfish into small 1-2cm pieces.

Drop your monkfish and mussels into the tomato sauce and place a lid over for 4 minutes. Remove the lid, add your pasta and some pasta water to loosen it up and stir it all together. Once the mussels have fully opened, serve it all up on a large serving plate, garnish with fresh parsley and tuck in.