August

Linguine al Mare arrabbiata

As you know, I adore Linguine: it’s my favorite pasta. So I make it often, varying flavors, colors and textures.

For this particular version, knowing my love for seafood and shellfish, this version of Linguine al Mare is very easy to make.

1) take a seafood mixture of shrimp, mussels and calamari

2) fry them in olive oil, red onions, garlic, your choice of herbs and a bit of harissa

3) add in some rosé or white wine to finish, before adding the passata di pomodori with fresh basil. Add some pasta water from the linguine periodically until there is sufficient sauce

4) add in the precooked linguine, so they can soak up the taste and the flavors until al dente.