Garofalo Linguine Pasta (500g) - Bronze Die Cut, Italian

Store in a cool, dry place.

Cooking time 11 minutes.
Bring a large pan of water to the boil and add salt if required. Keeping the water at a rolling boil add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta. Cook for the recommended time, drain and serve.

Recipe By Sara Danesin

Linguine Garofalo with scallops and salsa verde.

This is a simple and easy way to enjoy a fresh-tasting summery lunch.
The fragrant flavours of parsley, capers and scallops are a heavenly combination.
I have paired the northern Atlantic taste of scallops with southern Italian capers, with a hint of lemon from Sicily, for a zingy and vibrant taste.
In all my cooking I use flat leaved parsley because the flavour is more aromatic and authentic. As my granny used to say; curly leaved parsley looks and tastes like a weed rather than a delicious herb!
Always invest in buying fresh rather than frozen sea food, because the taste is far better. For this recipe I used scallops without coral as I am not fond of it in pasta dishes.

Ingredients for 4 people:
350g Linguine Garofalo,
250 g scallops, cut in half (please check their provenance and how they were caught),
30g basil,
3 anchovy fillets (salted or in oil),
20g butter,
30g flat leaf parsley (without the stalks),
3tbsps of Capers (salted ones, possibly from Sicily, soaked and rinsed thoroughly),
1 garlic clove peeled,
The zest of an organic unwaxed lemon,
60-90 ml Extra Virgin Olive Oil (EVOO),
Salt & Black pepper.

Method:
Melt the butter in a pan and cook the scallops halves for a couple minutes on each side (depending on the size of the scallops) Rest aside and keep warm.
On a hand held Blitzer or food processor place the parsley, basil, garlic, anchovies and capers together with 1/3 of the EVOO and blend to an adequate pesto.
In the meantime, boil a copious amount of water (at least one litre per each 100 g of pasta), and when boiled add 2 tbsp. of rock salt. Then add the pasta and stir well. The right `al dente' time for Garofalo Lunguine is 11 minutes. To fully enjoy the Garofalo flavour and ite\, stick to the advised cooking time! (Remember to always keep half a glass of the boiling water after draining to loosen up the sauce and add creaminess to the finished dish).
When the pasta is ready, drain it well and place in a large dish (after having mixed it with the sauce). Add the scallops halved or roughly chopped, and then mix in the rest of the EVOO and the grated lemon zest.
Serve immediately!

Bag

Bag - Recycle with bags at large supermarket - Don't recycle at home

Full Product Name:
Pasta di Gragnano PGI

Additional Information:
V-Label European Vegetarian Union - Vegan, v-label.eu

Garofalo

Since 1789 in Gragnano, generations of master pasta-makers have been working to create a unique pasta: pure excellence from the production to the table. Goodness to taste and enjoy with your eyes closed.

E-SHOP:WWW.PASTAGAROFALO.IT

Pastificio Lucio Garofalo S.p.A.,
Via dei Pastai, 42,
80054 Gragnano (NA).


Importer address:
Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG

Via dei Pastai 42,
80054 Gragnano (NA),
Italia.