Recipes

Chosen from Delia’s How to Cheat at Cooking, Delia says “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.”

Serves 2

    225g mixed frozen raw seafood such as prawns, squid and mussels
    120g jar baby clams, drained (L’Isola d’Oro are good)
    225g dried linguine
    1 tbsp olive oil
    2 large cloves garlic, peeled and crushed
    1 dessertspoon chopped fresh rosemary
    2 tbsp dry vermouth
    350g jar Dress Italian tomato sauce with sun-dried tomato

First cook the linguine in 2.25 litres of boiling salted water for 8-10 minutes (check on the packet) 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 in 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 two warmed serving dishes. Serve with the seafood sauce.