It’s nice and sunny here so i threw together a quick classic to eat outside.
Started building the sauce with two cloves of garlic and some pepper flakes.
Cooked the Di Martino Linguine in salted water with a handful of semolina until just before al dente.
Transferred over to the sauce and finished cooking and thickening.
Added parsley, capers and lemon zest, plated and finished with a drizzle of Puglian olive oil.
Cheap and flavourful.
Served with a glass of Marsala, which was a bit sweet, but was offset by the dish.
by agmanning
1 Comment
Why the semolina??