Seafood Linguine
  • 1 lb of linguine
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 4 tbsp olive oil
  • Mixed seafood (mussels, shrimp, scallops, calamari)
  • 1 lemon
  • ¼ cup Bertozzi Freshly Grated
  • Salt and pepper
  • Parsley, chopped 
  • Cook the linguine in boiling, salted water according to pack instructions.
  • Drain and keep warm.

  • Meanwhile sauté the onion and garlic 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 half the Bertozzi Freshly Grated through the cooked linguine and serve, topped with more Parmigiano-Reggiano and parsley.