- 85g/3 oz parmesan cheese, grated
- 2 tomatoes, chopped
- 150ml/5 fl oz white wine
- pinch chilli flakes
- 1 garlic clove, peeled and finely chopped
- 2 handfuls mussels, scrubbed, debearded (discard any that do not close tightly when tapped)
- 85g/3oz cooked and peeled prawns
- 3 tbsp chopped fresh flatleaf parsley
- 200g/7oz linguine, cooked according to packet instructions
- 3 tbsp parmesan cheese, grated
- For the parmesan crisps, preheat the oven to 200C/400F/Gas 6. Heat a baking sheet in the oven.
- Pile small, flat circles of grated parmesan onto a silicone or similar non-stick sheet, leaving a space between them. Put the sheet on the hot baking sheet and cook in the oven for 1-2 minutes, or until the cheese melts. Remove the sheet from the tray and allow the crisps to cool and set.
- Heat the tomatoes, wine, chilli and garlic in a frying pan until simmering.
- Add the mussels to the pan, cover with a lid and cook gently for 3-4 minutes, or until the mussels have opened. Discard any that remain closed.
- Stir in the prawns and parsley to warm them through, then add the cooked pasta.
- Spoon the linguine and sauce onto a serving plate. Sprinkle the parmesan over the top and serve with the parmesan crisps.