Linguine pasta with sea fennel
Instructions
Clean the baby octopus, eviscerandoli and depriving them of the beak and eyes.
Then place them in a saucepan with the white wine, and spoons of oil, unpeeled garlic, fennel and take them on a moderate flame, leaving them braise, covered, for 40 minutes.
Meanwhile, peeled tomatoes, seeds and svuotateli reduce it flakes.
When the baby octopus will be almost ready, boil the linguine in boiling salted water and, meanwhile, in a large skillet, sauté the fillets of tomato in a thin layer of hot oil (2 tbsp); Add the drained pasta al dente, season, add the baby octopus with their cooking, stir again, correct, complete with a generous handful of pepper, chopped fennel sprigs and serve immediately.
Ingredients and dosing for 6 persons
- 1000 g of moscardini
- 500 g of type pasta linguine
- 400 g of tomatoes
- 2 cloves of garlic
- 1 bunch of fennel
- 1/2 cup of dry white wine
- 5 tablespoons of olive oil
- Salt
- Peppercorns