Seafood Linguini - Parmigiano Reggiano Recipe

30 CHEESE AGE 30 MONTHS

RECIPE PARMIGIANO REGGIANO AND SEAFOOD LINGUINI

Separate

Ingredients

Serves 2
5 oz linguini
1 large onion, sliced
3 large cloves garlic, finely copped
1 red chilli, deseeded and finely chopped (leave the seeds in if you like your food spicy!)
4 tbsp olive oil
1 - 1 1/2 cups mixed seafood (mussels, prawns, scallops – this can be either raw or pre-cooked)
1 lemon
3 tbsp grated Parmigiano Reggiano®
Salt and pepper
Small handful parsley, chopped

PREPARATION

Cook linguini in boiling salted water according to pack instructions. Drain and keep warm.
Meanwhile, fry onion, garlic and chilli 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 1.5 - 2 tbsp grated Parmigiano Reggiano through the cooked linguini and serve topped with more Parmigiano Reggiano and parsley.