Linguine with cuttlefish and prawns
Leonardo Pellacani
Menù Ingredients
to taste Salt
to taste Parsley
to taste Garlic
300 g Zucchini
480 g Linguine
For 6 persons
in a skillet, with some evoo, brown the chopped garlic together with the parsley for few second, add Èseppiacubetto and Ènerodiseppia, simmer for few minutes. In the meantime, cook the linguine in boiling salted water. When they are cooked "al dente", drain and toss them for a minute with the sauce. Emulsify the Pomodorina with a immersion blender and spread it on the plates. Put the linguine on top of the tomato sauce and in the center of the plate. Garnish with sautè zucchini and prawns.
