In parts 7 and 8, the concluding videos of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei suggests parsing the parsley, adding it only at the last moment, but warns against topping this pasta – as well as other seafood dishes – with grated Parmigiano-Reggiano. A notable exception to the no-cheese-with-seafood rule:  cozze al forno (“baked mussels”) from his native Calabria.