Mussel, Prawn and Veggie 'Nduja Linguine

While the pasta cooks, heat a drizzle of oil in another large saucepan on medium heat.

Add the vegan 'nduja and garlic, fry for 30 secs. 

Stir in the passata, vegetable stock paste and sugar (see pantry for amount). 

Bring to the boil then lower the heat and simmer until thickened, 7-8 mins. 

While the sauce simmers, halve the baby plums and pop them into a medium bowl with the balsamic glaze and a drizzle of olive oil. Season with salt and pepper and mix together. Set aside for now. 

Finely chop the chives (use scissors if easier).

Once the sauce has thickened, drain the prawns and add them to the pan. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

Next, add the mussels and their liquid to the pan. Bring to a boil.

Pop a lid on the pan and turn the heat down to medium-high. Cook until the prawns are cooked through and the mussels are piping hot, 5-6 mins.

Discard any mussels that do not open. IMPORTANT: Ensure the mussels are piping hot throughout. The prawns are cooked when pink on the outside and opaque in the middle.

Once the seafood is ready, remove the lid and simmer the sauce for a further 3-4 mins.

Next, remove from the heat and stir in the cheese.

Add the linguine and toss together gently so the pasta is nicely coated in the sauce. 

Season with salt and pepper.