- 320 g of Linguine
- 4 dried sardines
- 2 dl of olive oil
- 2 clove of garlic
- 4 tablespoons of grated parsley
- 4 tablespoons of breadcrumbs dried in oven
- 24 cherry tomatoes pepper
Clean and bone the dried sardines and then cut the fillets obtained into cubes.
Lightly fry the oil with two cloves of garlic that are then to be removed, add the parsley and the sardine cubes; fry for about 30 seconds, add the cherry tomatoes, previously peeled, taking care not to break them.
Cook the Linguine in salted water, drain and when still damp add them to the sauce, gently stir adding the breadcrumbs and even a little oil and pepper. Serve immediately.
SUGGESTED WINE: Franciacorta Millesimato Bagnadore CANTINA BARONE PIZZINI.