Seafood Linguine
Ingredients
- 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
Preparation
- 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.