Roasted shellfish with aïoli

I can’t think of a better main course than this to be tucking into while dining by the sea. A glass or two of a crisp dry white or rosé or Champagne and some good company is all you need - and finger bowls and crackers, of course. You can vary the elements of the dish depending on where you are and what’s available. Langoustines or cigales (flat lobsters) can be added, and even crab claws. In season I throw in a handful of samphire at the end, or you can just use spring onions, garlic shoot