Scallops and prawn linguine

De-vein the scallops by removing the black vein along the side of each scallop; completely peel the prawns and de-vein them by cutting through the top of each prawns and lifting out the black vein.

Bring a large pot of salted water to the boil. Add the linguine and bring back to the boil; cook 6-7 minutes or according to packet instructions.

Meanwhile, heat the oil and cook onion and garlic for a minute; add the crushed tomatoes and cook for 3 minutes. Add the prawns, olive slices, wine and fennel and cook a further 2 minutes.

Drain the linguine and tip into prawns and sauce. Now add the scallops and cook for 2 minutes, stirring all the time. Add the fennel leaves and pepper; stir well and remove from heat.

Divide pasta into 4 bowls and serve immediately. Accompany with a fresh green salad or vegetables or your choice.