Linguine with Marjoram-Scented Rumble
Instructions
For the sauce: wash the tomatoes and burned in boiling water for 30 seconds.
Drain, peel them, remove seeds and cut into fillets.
Wash and gently scrape the rind of Zucchini, then cut them into thin slices.
Cut the turbot into filets spools are not too small.
Mince the shallots finely and then let it dry in a pan with extra virgin olive oil and whole garlic clove.
Add the zucchini and brown them for a few minutes.
Add in the pan the ROAR and tomato fillets, sprinkle white wine and let evaporate.
Add salt, pepper and cover the skillet: Cook the whole thing again for about 3-4 minutes.
For linguine: boiling water in a pot large enough.
Add salt and cook linguine.
Drain the pasta and toss in pan with the fish and the courgettes coarsely chopped Marjoram added.
To serve: pour linguine well-heated in plates, arrange equally the fillets of turbot and the rest of the seasoning.
Sprinkle black pepper linguine freshly ground and serve immediately.
Ingredients and dosing for 4 persons
- 280 g of type pasta linguine
- 200 g of turbot fillets
- 3 cl of olive oil extra virgin
- 2 ripe tomatoes
- 2 zucchini
- 1 sprig of marjoram
- 1 shallot
- 1 clove of garlic
- 3 tablespoons of white wine
- Salt
- Black pepper