Parmigiano Reggiano And Seafood Linguini

The Only Parmesan       

Impress your guests with this indulgent Seafood Linguine. This recipe is fresh, flavoursome and simple to prepare.

Boil the linguine and drain. Fry onions, garlic and chilli until softened and beginning to brown.

Add prawns, mussels and scallops, then stir through lemon zest and juice. Toss the seafood and Parmigiano Reggiano through the linguine and serve topped with extra Parmigiano Reggiano shavings and parsley.

Parmigiano Reggiano cheese, known as 'Parmesan', is one of the world's oldest and richest cheeses - still produced today as it was nine centuries ago.  Totally natural - it's the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.

The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese!  The minimum maturation time for Parmigiano Reggiano is 12 months, but only when it reaches approximately 24 months of age, is it at its best.  As well as having fantastic nutritional qualities, it's easy to digest and is high in calcium.

Parmigiano Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information on Parmigiano Reggiano, please visit

Parmigiano Reggiano and Seafood Linguini

Serves 2

150g 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

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

Photography: Steve Lee

Recipe Editing and Food Styling: The Dialogue Agency


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