Ingredients

Method

• 400 g prepared and cooked seafood mix
• 250 ml fish, seafood or vegetable stock
• 1 handful basil
• 400 g chopped tomatoes
• 125 ml cream
• 1 clove garlic, crushed
• 1 pinch sugar
• Sea salt and freshly ground black pepper, to taste
• 400 g linguine, cooked until al dente
• Basil leaves, for sprinkling

Method

Ingredients

Cook the frozen marinara mix in a saucepan of boiling water for a minute, or until just done. Drain well, reserving the water for cooking the pasta.

Simmer the stock, basil, tomato, cream, garlic and sugar for 5 minutes. Blend, then check the seasoning. Add the cooked seafood and toss with the hot, drained linguine. Garnish with basil leaves and pass round the pesto, if using.

Cook’s note: For a lighter version, leave out the cream and use more stock.