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.