1. Warm the oil in a large saucepan over medium-high heat. When it's hot, add the baby clams, prawns, and mushrooms. Cook, stirring occasionally, for about 5 minutes, or until the prawns are pink and the mushrooms are soft.

2. Add the tomatoes, garlic, and dill. Reduce the heat to low and simmer for about 10 minutes, or until the juice from the tomatoes evaporates a slightly. Season salt and pepper to taste.

3. Meanwhile, in a large pot, cook the linguine according to packed directions. Drain and place it a large bowl. Add the seafood mixture and toss gently to combine.