Linguine Al Cartoccio
- Difficulty: medium
50 gr Dry white wine
350 gr Linguine
450 gr Mixed shellfish
20 gr Perino tomatoes
Salt and Pepper
Cook the linguine in plenty of salted water and drain when half cooked.
In the meantime brown the garlic in a little oil in a pan and add the fish and the parsley. Cook for a few minutes, then pour on a little white wine. Separate the mussels from their shells.
Wash and cut the tomatoes in half then add them to the fish, add salt and pepper to taste, pour on a little tomato puree and continue to cook for a few minutes. Garnish the pasta with the sauce (having removed the garlic) and place a serving on a piece of oven paper.
Drizzle with a little oil, add pepper to taste, seal the oven paper and place in the oven.