200g linguine pasta
200g fresh or frozen pre-mixed seafood selection
150g fresh or frozen prawns with shell
250g of pre-cleaned mussels
2 tablespoon of olive oil
4 garlic cloves, chopped
1 long red chilli, finely chopped (optional)
½ glass of water or dry white wine
100g cherry tomatoes, halved
large handful basil, chopped
1/2 lemon juice
Salt and ground black pepper to taste
Put the linguine in a large pot of boiling salted water and cook following the packet instructions until al dente.
Heat the olive oil in a large deep frying pan or pot over a medium heat, add the garlic and chilli and fry for 1 minute.
Add to the pan the seafood mix and the fresh prawns, fry for 3-5 minutes. Place in a bowl and set aside.
Pour the water or wine into the frying pan, add the mussels, cover with a lid and simmer for 3-4 minutes or until all the shells have opened. Discard any that haven’t opened
Add the cherry tomatoes and simmer for 3-5 minutes or until they have softened slightly.
Add the seafood mix back to the pan, ½ lemon juice and sprinkle half with the chopped basil.
Add the cooked linguine and toss to coat well in the sauce.