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Linguine with squid and pecorino romano

30 min. x4


  • 360 g Linguine
  • 40 g of squid
  • 400 g of peeled tomatoes
  • 4 tablespoons of grated pecorino romano
  • 1 clove of garlic
  • Chopped parsley
  • Extra virgin olive oil
  • Salt and pepper


Let the garlic brown with a little oil, then add the peeled tomatoes, cover with a lid and cook for about ten minutes. Remove the garlic and add the chopped parsley, salt and a grinding of fresh pepper. Meanwhile clean the squid and cut into strips of about half a centimeter. Add the squid to the tomato sauce and cook for 10-15 minutes over high heat. Cook the pasta "al dente", drain and toss in the sauce. Stir with the grated cheese, chopped parsley and, if necessary, a few tablespoons of cooking water. Serve immediately.