Speedy SUPPERS

Have dinner served in a jiffy with these easy summer meals

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Cheat's seafood linguine

Recreate an Italian holiday classic for date night.

SERVES 2 READY IN 15 MINS

* 100g linguine
* 250g cooked mussels in garlic and shallot sauce
* 100ml white wine
* 150g raw peeled king prawns, defrosted if frozen
* Small bunch parsley, roughly chopped

For the pangrattato:

* 1 tbsp olive oil
* 2tbsp capers
* 30g breadcrumbs
* Zest ½ lemon

1 Bring a large pan of salted water to the boil, and cook the linguine according to the pack instructions.

2 Meanwhile, put the mussels in a pan on medium heat. Add the wine and bring to the boil, then reduce to a simmer. Add the prawns and cook for 5 mins, until cooked through.

3 For the pangrattato, heat the olive oil in a frying pan over medium heat. Add the capers and 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.

4 Drain the pasta and stir into the mussels and prawns. Divide between 2 bowls, topped with the pangrattato and parsley.