Cuttlefish ink linguine with swordfish
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DIFFICULTY:
WEATHER:
Ingredients
PEOPLE:
Method
In a pan, add a drizzle of oil and a clove of garlic in its skin and some chilli pepper.
Cut a shallot into small pieces and add it to the pan
Cut the cherry tomatoes into small pieces and add to the pan
Once the Panapesca swordfish slices have been defrosted, cut the fish into cubes that are not too small.
Salt the pot with water and add the linguine with cuttlefish ink.
Add the diced swordfish to the sauce in the pan
Chop the parsley and add it to the pan with the cherry tomatoes and swordfish. Season with salt and pepper.
Drain the linguine and add the pasta directly to the pan with the mixture, adding a ladle of cooking water to make the mixture creamy.
Sauté in a pan for a few seconds and serve
Cuttlefish ink linguine with swordfish
A recipe with a strong, elegant and profoundly Mediterranean flavour, where the scent of the sea meets the delicacy of swordfish and the creaminess of cuttlefish ink.
DIFFICULTY:
WEATHER:
Ingredients
4 people to
Method
In a pan, add a drizzle of oil and a clove of garlic in its skin and some chilli pepper.
Cut a shallot into small pieces and add it to the pan
Cut the cherry tomatoes into small pieces and add to the pan
Once the Panapesca swordfish slices have been defrosted, cut the fish into cubes that are not too small.
Salt the pot with water and add the linguine with cuttlefish ink.
Add the diced swordfish to the sauce in the pan
Chop the parsley and add it to the pan with the cherry tomatoes and swordfish. Season with salt and pepper.
Drain the linguine and add the pasta directly to the pan with the mixture, adding a ladle of cooking water to make the mixture creamy.
Sauté in a pan for a few seconds and serve
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