Ingredients for 4 people
- 12 oz PGI Gragnano Linguine
- 16 Baby cuttlefish
- 2 Cloves of garlic
- 10.5 oz Fish stock
- 5 oz Clams water
- to taste Chilli
- to taste Parsley
- to taste Light cooking oil
- to taste EVO oil
- to taste Salt
PREPARATION
- Cut the garlic into slices and fry it in seed oil to make it crunchy. Once cold, finely chop it and store it in an airtight container.
- Cook the PGI Gragnano Linguine in plenty of salted water.
- In the meantime, brown a clove of garlic with the oil, add the desired quantity of chilli pepper and sprinkle it with fish broth and the water from the clams. Roast the remaining cuttlefish.
- Drain the pasta al dente and pour it into the pan, mixing everything well. Arrange the Linguine on a serving dish and sprinkle with crispy minced garlic and roasted cuttlefish.Finish with a touch of cuttlefish reduction and a sprinkling of freshly chopped parsley.