We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!
But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!
First, cook the linguine in 2.25 litres of boiling salted water for 8-10 mins (check on the pack) until al dente.
Meanwhile, heat the oil in a medium saucepan, add garlic and rosemary, stir them around and cook over a medium heat for a couple of mins before adding the vermouth and continuing to cook for another min.
After that, stir in the mixed frozen seafood and the drained clams and toss them around the pan for 2-3 mins, 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 mins.
Drain the linguine in a colander and divide between two warmed serving dishes. Serve with the seafood sauce.
Your comments