500g linguine, cooked to package instructions
1 cup b chamel sauce
2 tbsp. olive oil
15 mussels, cleaned
200g bay scallops
2 tbsp. chopped parsley
1/2 cup dry white wine
1 onion, minced
1 tsp crushed garlic
1/3 cup parmesan cheese,grated
Heat the olive oil in a frying pan and saut onion and garlic until golden brown.
Add the seafood and cook for 2-3 minutes.
Pour in the white wine and bring to the boil.
Add the b chamel sauce and parmesan cheese, then cook for a minute.
Arrange the cooked linguine in serving bowls and top with the sauce and seafood.
Garnish with chopped parsley and serve.