Chef in Camicia
Linguine allo scoglio
Method
To prepare the linguine allo scoglio, open the mussels and clams with a garlic clove and some oil. Shell them but keep one or two with the shell for decoration. Filter the liquid from the mussels and clams and keep it on one side. Brown the prawns and the squid tentacles with garlic, oil and chilli pepper in a frying pan; simmer with white wine and keep to one side. Add the Petti organic datterini passata - organic grape tomato purée and cook for 10-15 minutes, adding the liquid from the mussels and clams.
Drain the linguine when the pasta is ‘al dente’ and complete the cooking in the sauce, if necessary adding some water from the clams. Cream with the extra virgin olive oil and chopped parsley. Serve the linguine allo scoglio in a nest shape, place the elements on top and complete with a dusting of chopped parsley.
Drain the linguine when the pasta is ‘al dente’ and complete the cooking in the sauce, if necessary adding some water from the clams. Cream with the extra virgin olive oil and chopped parsley. Serve the linguine allo scoglio in a nest shape, place the elements on top and complete with a dusting of chopped parsley.
Ingredients for 4 people
400 gm linguine (pasta)
400 gm mussels
400 gm clams
300 gm squid (tentacles)
20 prawns
400 gm Petti organic datterini passata - organic grape tomato purée
4 cloves of garlic
2 chilli peppers
Parsley
Oil/salt/pepper
Dry white wine
400 gm mussels
400 gm clams
300 gm squid (tentacles)
20 prawns
400 gm Petti organic datterini passata - organic grape tomato purée
4 cloves of garlic
2 chilli peppers
Parsley
Oil/salt/pepper
Dry white wine
