Just what is the rule about this?
I recently witnessed vigorous head shaking and finger waggling by would-be chefs at those who dare to combine cheese with seafood dishes. Especially if that cheese happened to be parmesan.
Ordinarily, I would agree that cheese + seafood = an unequivocal no-no.
If it’s with pasta, however, my feeling is that the pasta wins. I, personally, do not think that a delicate spaghetti marinara or a creamy fettucini con gamberi is complete without generous shavings of parmesan or pecorino.
Am I being sacrilegious or uncouth by admitting to this? What are your thoughts?
30 May 2009 addendum: I stumbled onto the link to “Senza Formaggio” today. An interesting article with a delicious-looking recipe for pasta con le sarde.