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LINGUINE

Linguine No. 13

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Linguine N° 13
500 g squid
50 g tomato paste
1 onion
60 ml white wine
1 bay leaf
Chili pepper
Parsley
Salt
Extra virgin olive oil

DIRECTIONS

Take the cleaned squid, dice the body and cut the tentacles into small pieces. Set aside. Finely chop the onion. Separate the parsley leaves and chop them very finely. In a pan, sauté the onion for 3 minutes, then add the parsley stalks and chili pepper and sauté the squid for 1 minute over high heat. Add the white wine, allowing the alcohol to evaporate. Remove the parsley stalks and add the tomato paste. Season with a little salt and a bay leaf, then add the squid ink. Mix well for 1 minute, then turn off the heat.Meanwhile, cook the Linguine N° 13 in plenty of boiling salted water, remove them 2 minutes before the cooking time on the pack and toss them with the squid. Turn the heat back up in the pan to finish cooking the pasta with a little of the cooking water.When serving, sprinkle some chopped parsley to add a touch of brightness to the intense black of this dish. Bon appétit!

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Linguine No. 13

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Linguine No. 13 Rummo
800 g red prawns
1 orange
Mint, to taste
30 g unsalted butter
White pepper, to taste

DIRECTIONS

Prep the prawns: remove the heads, legs and shells and place in the container of an immersion blender. Then devein the shrimps, discarding the intestines, and set aside the perfectly cleaned prawn meat. Prepare the tartare: Cut the cleaned, deveined prawns into small pieces and transfer them to a bowl. Season with a pinch of salt, a grating of black pepper, the juice of half the orange, orange zest, olive oil and mix. Bring a cup of water just to a boil, pour it into the blender with the heads, legs and shells, and blend, adding the juice of the remaining orange half. Strain the resulting mixture well, pressing it through a sieve with the back of a spoon to obtain maximum flavor. Pour this bisque (or “essence”) into a large sauté pan where you will finish cooking the linguine in it. Cook the Linguine in plenty of salted water. 2 minutes ahead of full cooking time, lift them out of their cooking water into the sautè pan and toss them briskly with the bisque, adding small quantities of the pasta’s cooking water as necessary to regulate the creaminess of the sauce and the consistency of the pasta. When the pasta is done, remove from heat, and stir in the butter, blending thoroughly as it melts. Serve, topping each portion with prawn tartare, and garnishing with a few mint sprigs. Buon appetito!

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Linguine No. 13

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Linguine n° 13
800 g peeled, tinned tomatoes
5 canned anchovies
90 g pitted taggiasche olives
2 cloves garlic
60 g salted capers, desalinated
Fresh basil leaves
Chili pepper
Parsley

DIRECTIONS

After desalinating the capers, finely chop a few sprigs of parsley.
In a sauté pan with olive oil, over a gentle flame, cook the anchovies and garlic. Add a few parsley stems, and cook until anchovies dissolve. Add finely sliced chili pepper, then throw in the tomatoes, mashing them. Once half cooked, remove the parsley stems and throw in the chopped capers and pitted olives.
Meanwhile, in abundant boiling salted water, cook the Linguine. Drain them 2 minutes prior to the recommended cooking time, and transferring them directly into the pan with the sauce. (Reserve cooking water).
Mix and toss, adding, as needed, small quantities of cooking water to finish cooking the pasta. Remove from the flame and add chopped parsley. Mix. Plate, adding a final sprinkling of chopped parsley.
Buon appetito!

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Linguine No.13

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Linguine No.13
200 g breadcrumbs
2.5 dl extra virgin olive oil
50 g anchovy fillets
30 g capers
2 cloves of garlic
400 g cherry tomatoes (three colors)
100 g grana padano or parmesan cheese
30 g fresh parsley
Salt to taste

DIRECTIONS

In a wide pan, toast the breadcrumbs over heat without oil until they brown, moving the pan constantly to prevent burning. Place the toasted breadcrumbs in a bowl. Heat some extra-virgin olive oil in a frying pan and let the anchovy fillets “melt” in it, adding capers and garlic as well. Using a strainer, filter the flavor-infused oil and pour it over the toasted breadcrumbs, seasoning them evenly. Put any bits of anchovy and caper remaining in the strainer back into the pan, removing the garlic cloves. Drizzle with more olive oil, add the cherry tomatoes, and quickly sauté. Cook the pasta in abundant, salted boiling water. Drain it when still “al dente” directly into the pan with the cherry tomatoes. Reserve the cooking water, adding it in small quantities as needed to finish cooking the pasta and blend the flavors. Serve on the plate, sprinkling with the seasoned breadcrumbs. If you wish, you can add grated parmesan or grana padano cheese) and freshly chopped parsley.

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