I saw a great-looking marinara mix at the supermarket fish counter the other day, and had a hankering for a pasta dish. So I made this recipe up as I went. You could buy shellfish and white fish fillets separately if you like and make up your own mix.

Serves 2

400g good-quality marinara mix
4-6 green king prawns, shelled but with tails left on
2 tsp olive oil
1 medium onion, finely, chopped
1 tsp crushed garlic
1 small red chilli, finely chopped
400g can crushed tomatoes
4-6 sun-dried tomatoes finely sliced (not the ones packed in oil)
A handful of chopped basil
Linguine or other pasta
Extra torn basil leaves for garnish
Parmesan cheese

Heat the oil in a non-stick pan and cook the onion, garlic and chilli until onion is tender. Add canned tomatoes, sundried tomatoes and basil, stir and bring to the boil. Add 1/2 a cup or so of water. Simmer for 5-10 minutes, until slightly reduced, then add the seafood. Cover and simmer for a further 5-8 minutes or so, turning the prawns and other shellfish to make sure they cook evenly. When prawns are pink, it’s ready to serve. Have some water boiling and cook the pasta while the sauce is simmering.

Place 1 cup of the cooked pasta in each bowl and divide the sauce between them. Make sure the prawns are on top so it looks posh. ) Sprinkle extra basil over the top and add a teaspoon or two of grated parmesan and some black pepper.