Seafood Linguine

This recipe is from Delia's How to Cheat at Cooking.

If you ever wanted proof of how food from the freezer can save you so much time - and produce a stunning result - look no further than this truly great pasta dish.

NOTE: Delia's How to Cheat at Cooking was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available.

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Method

First, cook the linguine in 2.25 litres boiling water for 8-10 minutes (check on the pack) until al dente.

Meanwhile, heat the oil in a medium saucepan, add the garlic and rosemary, stir them around and cook over a medium heat for a couple of minutes before adding the vermouth and continuing to cook for another minute.

After that, stir in the mixed frozen seafood and the drained clams and toss them around the pan for 2-3 more minutes, or until the prawns have turned pink and opaque on both sides. Finally, pour in the sun-dried tomato sauce, season and stir to mix everything well.

Simmer gently for 5 minutes. Drain the linguine in a colander and divide between 2 warmed serving dishes.

Serve with the seafood sauce.