LINGUINE WITH SWORDFISH AND SEMI-DRIED YELLOW CHERRY TOMATOES
Leonardo Pellacani
Menù Ingredients
500 g Linguine
q.s. Garlic
q.s. Parsley
q.s. Pepper
Serve 6
Cook the linguine in boiling salted water. In a frying pan with a drizzle of evoo sautè the garlic and parsley for few seconds. Add the swordfish, and continue to cook for few minutes then add the semi-dried yellow cherry tomatoes. When the linguine are cooked, toss them with the sauce. Serve on plates with a drizzle of evoo and cracked pepper.
