- Thinly slice the pumpkin using a mandoline slicer, then coat in type 0 flour and fry in hot extra virgin olive oil until golden brown. Place the slices on paper towels to remove excess oil, then salt and set aside.
- Cut the cuttlefish into thin strips.
- Cook the Linguine no. 811 in salted boiling water until al dente.
- Fry a clove of garlic in a large pan with a drizzle of oil. Remove the clove of garlic when golden. Add the cuttlefish strips and sauté for 3-4 minutes over a medium heat until cooked. Then, add the white wine and allow it to evaporate.
- Add the cuttlefish ink to the pan with a ladleful of the linguine cooking water and stir until the sauce is smooth.
- Drain the al dente pasta, then transfer directly to the pan with the cuttlefish ink and cuttlefish strips. Stir well to mix everything.
- Add salt and pepper to taste.
- Transfer the pasta to plates, top with a generous spoonful of stracciatella and finish with the crispy pumpkin chips. Garnish with a little chopped parsley before serving.
Linguinewith cuttlefish ink, stracciatella and pumpkin chips
N. 811
15 min
20 min
4 people
Easy
INGREDIENTS
Senatore Cappelli Italian Wheat Linguine no. 811 320 g
Cuttlefish ink 1 sachet
Cuttlefish, cleaned 1
Stracciatella 100 g
Pumpkin 300 g
Garlic clove 1
White wine 1 glass
Type 0 flour to taste
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Chopped parsley to taste
PREPARATION
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Recommended pasta for this recipe
Linguine
N. 811 - Senatore Cappelli italian wheat
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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