Seafood ragout with linguine

Heat the oil in a large pan. Sauté the thyme and garlic for 1-2 minutes and then pour in the wine. Bring the wine to the boil, then tip in the mussels and cover the pan with a lid. Steam the mussels for 3-4 minutes, shaking the pan gently a couple of times, until the mussel shells open.

Drain the mussels through a sieve set over a bowl and reserve the cooking juices. Discard the thyme and garlic and any mussel shells that are still closed. Remove the mussel flesh from their shells and set them aside.

Pour the stock and reserved shellfish juices into a medium saucepan. Bring to the boil and cook until reduced by two-thirds. Pour in the Seriously Good Cherry Tomato & Balsamic sauce, bring to the boil and cook gently for 5-6 minutes.

Cook the linguine in plenty of salted water until al dente. Towards the end of the pasta cooking time, add the raw prawns to the sauce with half of the parsley. Cook for 3 minutes until the prawns turn pink and firm.

Add the mussels to the sauce and warm through over a medium heat for 1-2 minutes. Drain the pasta then toss together with the sauce. Serve immediately, with the remaining parsley garnish sprinkled over.