Linguine Al Cartoccio

  • Difficulty: medium


50 gr Dry white wine

350 gr Linguine

450 gr Mixed shellfish

20 gr Perino tomatoes


Olive oil


Salt and Pepper

Tomato puree


Step 1

Cook the linguine in plenty of salted water and drain when half cooked.

Step 2

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.

Step 3

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.

Step 4

Drizzle with a little oil, add pepper to taste, seal the oven paper and place in the oven.