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Linguines of Gragnano to cannoliers.

ingredients

servings

2

Grooved razor shell

500 grams

Linguine, pasta

200 grams

Extra virgin olive oil

3 spoons

Garlic

2 wedges

Cherry tomatoes

250 grams

Parsley

2 sprigs

Iodized salt

to taste

Pepper

to taste

first courses from Italy - Campania

Linguines of Gragnano to cannoliers.

Linguines of Gragnano to cannoliers.

with gluten with fish source of C vitamins high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Linguines of Gragnano to cannoliers.

sea ​​scent

Linguines of Gragnano to cannoliers. step 1

step 1

First let the cannolials live for a couple of days in salt water or sea to get them free from the sand. Then put them in a saucepan without water on the flame to medium heat to make them apr

Linguines of Gragnano to cannoliers. step 2

step 2

ire (about 5 mins) keeping the water out. They extract the fruits from the shell and clean it by depriving them of the black bag placed at either end, and leave them momentarily in a dish.

Linguines of Gragnano to cannoliers. step 3

step 3

Then in a pan (25 cm in diameter) we put the oil spoons and the garlic, let us gourd, and then pour our chopped tomatoes in half or cloves (as best you prefer) and ..

Linguines of Gragnano to cannoliers. step 4

step 4

and let it cook so that the tomatoes will not begin to dry, adding to the water (filtered) from the first cooking of our molluscs at a time.

Linguines of Gragnano to cannoliers. step 5

step 5

At this point we pour our cannoliums and fresh parsley and cook for a few minutes, and our seasoning is ready. When our linguine will be cooked to the desired cooking, let's drain them

Linguines of Gragnano to cannoliers. step 6

step 6

we join them to the previously prepared sauce and let us pluck. Enjoy your meal!!!!

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