What is the reason behind "no cheese" on top of seafood pasta ( think pasta al tonno e alici)

Always wondered if it is a flavor mismatch or a bad chemical reaction

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inpatskitchen
inpatskitchen August 10, 2013

Here's a short article on the debate but I'm a believer of "if it tastes good do it" :
http://www.thekitchn.com...

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amysarah
amysarah August 10, 2013

I agree. I make stuffed clams oreganata every Christmas eve (basically Lidia Bastianich's recipe) - the stuffing includes parm. Also, when I make spaghetti alle vongole at home, barbarian that I am, I love it with a little fresh grated parmesan on top.

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pierino
pierino August 10, 2013

It's an Italian cultural thing. There are some exceptions but very few.

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Beatrice,Romeo
Beatrice,Romeo August 10, 2013

I don't think its anything like chemical reaction. Its just two flavors that do not marry. With a seafood pasta, you'd want some zesty/citrus feel to it, not so much the cheesyness on top. Then again, taste differs. Some people might love their seafood pasta with cheese. But most foodies will consider it a big NO NO, just purely taste wise.

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