Ingredients
- 360 g linguine type pasta
- 200 g dry white wine
- 8 small cleaned squid
- 4 stemless artichokes
- aromatic herbs (chervil, coriander, dill)
- extra virgin olive oil
- salt
- pepper
For the recipe of linguine with artichoke and squid puree, browse the artichokes until the leaves are light and tender; you will have to remove at least 3 layers. Then cut the apex (if you use the thorny do it immediately so as not to injure yourself), divide them in half and eliminate the barbina. Cut them into coarse pieces, brown them in a saucepan with a drizzle of oil and a pinch of salt and pepper for a couple of minutes, then blend them with the white wine, cover them and stew them for 10-12 '.
Drain the artichokes and blend them with a drizzle of oil and, if necessary, with a ladle of water, obtaining a puree. Cook the linguine in salted water. Heat the artichoke puree, on a low heat, in a large pan, stretching it with a ladle of pasta cooking water.
Open the squid like a book, cut them with cross-shaped surface cuts and season them with a drizzle of oil and a pinch of salt; brown them in a pan for 1 ', laying them on the side where you have made the cuts, until they curl on themselves. Drain the linguine, transfer them to the pan with the mashed potatoes and flavor everything with a drizzle of oil and a pinch of salt and pepper. Serve the pasta with a mixture of fresh aromatic herbs and squid.
This recipe has already been read 174 times!