Linguine with broccoli and calamari

 Serve 6

Cook the linguine in boiling salted water until al dente. Meanwhile, in a saucepan, with some evoo brown the garlic, add the calamari cut into rings and cook for a few minutes. Deglaze with the white wine and let it evaporate, then add the drained broccoli. Incorporate the sliced pachino tomatoes and season with a pinch of crushed chilli, white pepper and salt; complete with chopped parsley. At this point, drain the linguine and toss in the prepared sauce. Transfer the pasta into the plates and serve.

Utilizzare Pasta riportante in etichetta la dicitura senza glutine.