Delia Smith's seafood linguine

(14 ratings)

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Seafood linguine, Delia Smith
Seafood linguine, Delia Smith
  • Serves: 2

  • Cooking time:

Straight from the freezer to the table in 10 mins - one of the quickest and easiest seafood dishes you'll find.


  • 225g mixed frozen raw seafood selection or fruits de mer from a pack (such as prawns, squid and mussels)
  • 120g jar baby clams, drained (Delia suggests L'lsola d'Oro)
  • 225g dried linguine (Delia suggests Col Sapori di Napoli)
  • 1tbs olive oil
  • 2 large cloves garlic, peeled and crushed
  • 1tsp fresh rosemary, chopped
  • 2tbs dry vermouth
  • 350g jar of Italian tomato sauce with sun-dried tomatoes


  1. First, cook the linguine in 2.25 litres of boiling salted water for 8-10 mins (check on the pack) until al dente.
  2. 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.
  3. 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.
  4. Finally, pour in the sun-dried tomato sauce, season and stir to mix everything well. Simmer gently for 5 mins.
  5. Drain the linguine in a colander and divide between two warmed serving dishes. Serve with the seafood sauce.

For more recipes, visit Delia's How to cheat at cooking: Available from Amazon for 9.99.

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