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Dinners in A FLASH!
Woman's Weekly
|March 11, 2025
Try these super-quick meals inspired by recipes from around the globe

Cheat’s seafood linguine
Mimic an Italian classic with shop-bought mussels for a simple but smart meal.
SERVES 2 READY IN 15 mins
- 100g linguine
- 250g cooked mussels in garlic and shallot sauce (we used M&S)
- 100ml white wine
- 150g raw peeled king prawns, defrosted if frozen
FOR THE PANGRATTATO
- 1tbsp olive oil
- 2tbsp capers
- 30g breadcrumbs
- Zest ½ lemon
- Small bunch parsley, roughly chopped
- Bring a large pan of salted water to the boil and cook the linguine according to the pack instructions.
- Put the mussels in a pan on medium heat, add the wine, bring to the boil, then reduce to a simmer. Add the prawns and cook for 5 mins, until cooked through.
- For the pangrattato, heat the olive oil in a frying pan over medium heat. Add the capers, cook for 2 mins, then add the breadcrumbs. Cook for 5 mins until crisp, then remove from the heat and stir through the lemon zest.
- Drain the pasta and stir into the mussels and prawns. Divide between 2 serving bowls and top each with the pangrattato and parsley.
COOK'S TIP Make double the quantity of pangrattato and store in a sealed jar, then add to salads and soups.

Known as bibimbap in Korea, rice bowls are great as a veggie option, but you could add leftover meat from a roast.
SERVES 2 READY IN 15 mins
- 2tbsp soy sauce
- 2tbsp sesame oil
- 1 garlic clove, crushed
- 100g mixed mushrooms
- 100g Tenderstem broccoli, larger pieces cut up
- 80g bean sprouts
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