Linguine with Fasolari

Linguine with fasolari are an elegant and flavorful seafood dish. Here’s how to prepare them:

Ingredients

• 320 g linguine
• 500 g fasolari (or lupini, if you prefer)
• 2 garlic cloves
• Fresh parsley to taste
• 150 ml dry white wine
• 4 tablespoons extra-virgin olive oil
• Red chili pepper (optional)
• Salt to taste

Preparation

1. Start by cleaning the fasolari. Place them in a bowl with salted water and let them purge for about an hour. Then rinse them under running water to remove any sand residues.
2. Peel the garlic cloves and, if desired, add a bit of chili pepper to give the dish a spicy kick.
3. In a large pan, heat the extra-virgin olive oil and sauté the garlic and chili pepper.
4. Add the fasolari to the pan and cover with a lid, letting them cook over medium-high heat for a few minutes until they open.
5. Deglaze with the white wine and let the alcohol evaporate over high heat.
6. Meanwhile, cook the linguine in plenty of salted water according to the package instructions for al dente texture.
7. Drain the pasta, reserving some cooking water, and transfer it to the pan with the fasolari.
8. Toss the linguine with the fasolari, adding some chopped parsley and, if needed, a bit of the pasta cooking water to bind the sauce.
9. Sauté everything for a minute so the flavors meld well.

Serve the linguine hot, garnished with more chopped fresh parsley.

Trivia

The fasolaro, also known as cannolicchio, is a bivalve mollusk that lives buried in the sandy seabed of the sea and is highly appreciated for its delicate yet bold flavor. This dish is typical of Italian coastal regions, especially in areas where fresh fasolari can be found.

Remember that the freshness of the fasolari is essential for the success of this dish, so make sure they are of good quality and recently caught to fully enjoy their flavor.