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Linguine with cuttlefish and pesto

PaolaPaola Torrente

A decisive and tasty first, for refined palates!

In a small pan, toast the breadcrumbs with a drizzle of unfiltered Taggiasca extra virgin olive oil from the Antico Frantoio di Saguato.

In a pot, boil the salted water and then pour the linguine with cuttlefish from the Temporin pasta factory, remembering to keep aside a couple of spoons of cooking water. Once drained, pour the linguine into a pan and add the Genovese pesto from the company I vasetti di Riccardo. Add the reserved cooking water to mix everything and let it brown for a couple of minutes


Add the crispy breadcrumbs and serve with a drizzle of oil.

To complete everything, add some Parmigiano Reggiano DOP from the Bonat company and enjoy these spectacular linguine with a good glass of Santapupa Colli Aprutini Pecorino IGT 2019 white wine by Vini La Quercia!

To give the dish a more marked maritime note, you can add fresh cuttlefish and fresh cherry tomatoes. In a fairly large non-stick pot, brown a clove of garlic with extra virgin olive oil. When it is golden, extract the garlic and add the cuttlefish washed and cut into strips. At your leisure, you can decide whether to add fresh cherry tomatoes as well. Blend everything over high heat with a glass of white wine and let it evaporate. Continue cooking for another five minutes on low heat and add salt to your taste and mix everything with the linguine


Linguine with cuttlefish and pesto: Inspiration content