200 grams thinly sliced tracina (*)
10 raw opened mussels (common mussel or edible mussel)
1 glass fish broth
a splash of white wine
1 clove garlic
1/2 onion
2 zucchini
300 grams linguine
salt
hot red pepper to taste
Stew the finely chopped garlic and onion in a pan. Add the tracina and mussels as well as a splash of white wine, a cup of fish broth and the zucchini cut in cubes. In the meantime, drain the linguine when it has cooked in salted water "al dente" and complete the cooking in the pan or until the broth has completely evaporated.
Add salt and hot red pepper to taste.
(*) Also known as greater weever, sea-cat, string - bull.
|
 |
 |
Sauvignon
Alto Adige D.O.C.
Santa Margherita
A dry white wine with a straw yellow color and greenish reflections, it has an elegant structure and a full, fruity and floral bouquet with notes of elderberry flowers and honey. The flavor is rich and fragrant with a persistent finish accompanied by refreshing acidity.
|
 | |
