Parmigiano Reggiano PDO has a delicate flavor and fragrant aroma, savory but not piquant.

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

DIRECTION:

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