PHOTO: Steve Lee
PHOTO: Steve Lee Steve Lee

RECIPE: Parmigiano Reggiano and seafood linguini

INDULGE in this irresistible Parmigiano Reggiano pasta dish!


Serves 2

150g linguini

1 large onion, sliced

3 large cloves garlic, finely chopped

1 red chili, deseeded and finely chopped (leave the seed in if you like spice!)

4 tbsp olive oil

300g mixed seafood (mussels, prawns, scallops - this can be either raw or pre-cooked)

1 lemon

40g grated Parmigiano Reggiano

Salt and Pepper

Small handful parsley, chopped


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 25g grated Parmigiano Reggiano through the cooked linguini and serve topped with more Parmigiano Reggiano and parsley


The Consorzio del Formaggio Parmigiano Reggiano

Photography: Steve Lee

Recipe Editing and Food Styling: Jocelyn Barker 

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