| Recipe from the Black Countess of Linguine with MoscardiniIngredients300 g of gnats1 garlic cloves320 g of linguine100 g of fresh shelled borlotti200 g of peeled tomatoes1/2 glass of white wine2 tablespoons of olive oil1 bunch of parsley1 bunch of thymosal, pepper PreparationClean the gnats: wash them quickly under running water and, if they are small, leave them whole. If they are a little bigger, remove the beak and eyes and cut them into pieces. Slice the garlic and brown it in a pan with the oil. Add the borlotti and the moscardini and let them season for a few moments on a high flame. Wet with the wine and let it evaporate, add the chopped peeled tomatoes and a ladle of hot water. Salt, pepper and bring to the boil and cook over very low heat for 30 minutes in a covered container. Clean the parsley and thyme and finely chop the leaves. Remove the garlic and perfume the sauce with the chopped, letting simmer a few more moments. Cook the linguine in salted water, drain them al dente and pour them into the pan with the sauce. Stir well and leave the pasta to gain flavor over a high flame for 1 or 2 minutes. |
