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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 


  1. 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.

  2. Cook the PGI Gragnano Linguine in plenty of salted water.

  3. 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.

  4. 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.


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