Linguine with Seafood and Sundried Tomatoes

Bring a large pot of salted water to a boil and cook 454g linguine until al dente, about 1–2 minutes before package time.

Meanwhile, heat 92ml olive oil in a large pan over medium-high heat. Add minced 4000g knoflook and cook briefly until fragrant.

Add 454g middelgrote garnaal and 454g Jakobsschelpen to the pan with 1g kokkelvocht and 1g chilivlokken. Cook until seafood is opaque, 3–4 minutes.