PARMIGIANO REGGIANO PDO AND SEAFOOD LINGUINE

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INGREDIENTS

  • 5.3 oz linguine
  • 1 large onion, sliced
  • 3 large cloves garlic, finely copped
  • 1 red chili, no seeds, finely chopped
    (leave the seeds in if you like your food spicy!)
  • 4 Tbs olive oil
  • 10.6 oz mixed seafood (mussels, prawns, scallops – they can be either raw or pre-cooked)
  • 1 lemon
  • 3 Tbs grated Parmigiano Reggiano PDO
  • salt and pepper
  • small handful of parsley, chopped

Preparation:

Cook linguine in boiling salted water according to package instructions. Drain and keep warm.

Meanwhile, fry onion, garlic and chili in olive oil over a medium heat for 3-5 minutes until softened and beginning to brown.

Add the seafood, stirring until cooked through, then stir through the zest and juice of one lemon.

Toss the seafood mixture and 2 Tbs grated Parmigiano

Reggiano through the cooked linguine and serve topped with more Parmigiano Reggiano and parsley.