Method

Heat the olive oil in a frying pan and sauté 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 béchamel 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.