Linguine la locanda
Instructions
Heat the oil in a frying pan then add the garlic, browned, remove it and incorporated the fledgling, fry the whole thing with a foamed form of white wine, add the previously peeled and chopped tomatoes, seasoning for about 2 minutes, then pepper and salt as required, when cooked the Hedgehog kernels and mix with the linguine al dente and drain well.
Ingredients and dosing for 3 persons
- 400 g of type pasta linguine
- 150 g of fresh pulp of sea urchin
- 150 g of fledgling of sardines
- 60 g of cherry tomatoes
- 5 g of mint
- 30 cl of olive oil extra virgin
- 1 clove of garlic
- Salt
- Pepper
- 40 cl of sicilian white wine