Seafood linguine

Seafood linguine : I tried the linguine Monograno Felicetti in a typical dish of my land.
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No holidays and late summer? Lead the sea to the kitchen

For me eating the fish in winter is a sacrifice. The fish I like it, but in some periods, especially in the winter, I can not swallow. With summer, the urge to eat something lighter and cool makes me more inclined to cook.

I tried the linguine Monograno Felicetti and I must admit that the result was surprising. Usually It gives low consideration to the pasta and you do not want to spend a few euro more, mistakenly thinking that all the pasta is equal. There is nothing more wrong. This pasta makes you feel really happy to be Italian! Try it!


Seafood linguine


  • 240 g of linguine Monograno Felicetti
  • 150 g of shelled mussels
  • 3 medium squid
  • 200 g of banana peppers
  • ½ lemon
  • 20 g of parsley
  • 50 ml of whiskey
  • extra virgin olive oil q.s.
  • salt q.s.

In a saucepan, bring plenty of water to a boil. Add a pinch of salt and cook the linguine for about 6 minutes (just under their cooking time).

At the same time in a small pan put a little oil, parsley and soon netted the mussels. Turn the whole and add half a glass of water.

In a pan large enough to put the peppers cut into strips. Toss with a little olive oil and a pinch of salt. When the peppers are browned collect them with a slotted spoon. In the same pan put the squid cut into rounds and let them cook gently turning. Once in cooking, add a pinch of salt and simmer with whiskey.

Add to the pan with the squid, pasta and mussels with your stew and cook over medium heat.

In the end add the lemon juice and serve hot.


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