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Seafood pasta with tomato and basil

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Seafood pasta with tomato and basil

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

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

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.