Ingredients

• 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

Directions

• 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.