Linguine cun su Muscareddu
TIME: 45 min. min.
INGREDIENTS: 400 gr. linguine, 850 gr. medium-small cutting eledone, 15-20 cherry tomatoes, 2-3 tablespoons of pesto 2 cloves of garlic, extra virgin olive oil, white wine, salt, chili.
Private the eledons of their entrails, beak and eyes (if not previously cleaned ) and wash them with care so that the sand does not remain among the tentacles. Put to boil a pot of water and salty, in the meantime, fry in a large and capacious pan 2 cloves of garlic (or minced shallots for those who prefer a flavor similar to onions) in 2 full tablespoons of extra virgin olive oil. Once the garlic is gilded, add the eledons into small pieces and brown them for a few minutes. Pour generously with white wine. Cook at medium heat for about 20 minutes, adding from time to time if it is too dry, water or vegetable broth. Add the cherry tomatoes cut in half and let it go for another 15 minutes. Season with salt and 1 pinch of pepper. Drain the linguine al dente and toss in a skillet over high heat for 1-2 minutes and add as a final touch, a few tablespoons of pesto sauce (according to taste to give more freshness and fragrance of basil to the dish , in any case the sauce should be mostly in red).