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Barilla® Whole Grain Linguine with Calamari & Prawns

di Academia Barilla

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Barilla® Whole Grain Linguine with Calamari & Prawns
33 minutes


First course


Ingredients for 7 people

1 box Barilla® Whole Grain Linguine
1/2 small onion
one clove garlic
3/4 cup tomato sauce
1/3 cup dry white wine
one tablespoon chopped parsley
3/4 pound squid
3/4 pound small prawns
4 tablespoons extra virgin olive oil
salt and pepper to taste

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Bavette Linguine 14 ounces

Preparation 25 minutes preparation + 8 minutes cooking
1. Clean and shell the prawns by making an incision with the tip of a knife in the abdomen and pulling off the shell

2. Clean the squid by removing the skin from the body sac and separating the tentacles from the body

3. Remove the innards and the quill of transparent cartilage

4. Squeeze out the beak which is in the center of the tentacles and remove the eyes

5. Cut the squid into thin slices

6. Peel and chop the onion and garlic

7. Heat the oil in a pan over medium heat and lightly brown the chopped onion and garlic

8. Add the squid and cook for 5 minutes, stirring occasionally

9. Add the wine and when the wine has evaporated add the tomato sauce

10. Cook over low heat for about 10 minutes

11. Then add the prawns and cook for about 3 minutes

12. Season with salt and pepper to taste and remove the pan from the heat

13. Meanwhile, cook the pasta in a large pot of salted boiling water for the time indicated on the package

14. Drain the pasta and dress with the sauce

15. Garnish with the chopped parsley and serve immediately