Linguine with Tuscany

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Linguine with Tuscany

Linguine with Tuscany

Linguine with Tuscany
Linguine with Tuscany

Linguine with Tuscany :


Number of persons

  • 500 g of quality linguinepasta
  • 2 clove garlic
  • Chive
  • Flat parsley
  • Basil
  • Rosemary
  • 1 Espelette pepper
  • Extra virgin olive oil from Tuscany
  • Grated parmesan
  • Black pepper
  • Salt
  • PreparationPrint

    Preparation: 10 min
    Cooking time: 10 min
    1. Step 1

      In a saucepan, let infuse the chilli - which you have previously crushed - into hot oil (4 tablespoons). Add the garlic . Then the chopped herbs (this just before throwing the linguines).
    2. 2nd step

      At the same time, cook linguine 'al dente'. Taste the water when cooking to make sure it is properly salted. Spin the linguines (too much point), then throw them in the pan that contains the oil, chilli, garlic and herbs.
    3. Step 3

      Mix gently. Serve with parmesan, a drizzle of olive oil on each plate and a pepper mill turn.
    4. Step 4

      E viva la Toscana!

    Author's note

    The secret of the success of this ancestral recipe lies in the 'al dente' cooking of the linguines. The composition of the herb mixture may vary depending on the chef's inspiration.

    I add my grain of salt

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