Linguine with Mushrooms, cherry Tomatoes and Breadcrumbs

Linguine, together with Trenette and Bavette, are from Genova, it is no a coincidence that these types of Spaghetti should be seasoned with Pesto and with sauces based on fish.

 

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Linguine ai funghi, pomodorini e pangrattato
Linguine usually combine perfectly with sauces and condiments based on fish, with this recipe we wanted to hazard.
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Piatto First Course
Cucina Italy
Prep Time 12 minutes
Servings
people
Piatto First Course
Cucina Italy
Prep Time 12 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and slice the mushroom and cut tomatoes into quarters.
  2. Stir fry the garlic for a minute, with 2 tbsp of extra virgin olive oil. Add the mushrooms and keep cooking for 3 to 4 minutes. Add basil leaves, cherry tomatoes, salt and pepper. Let them cook for a further 3 minutes. While waiting, toast the breadcrumbs in a pan.
  3. Cook the pasta al dente. Drain it then pour it in the pan with the mushrooms; add 2 tbsp of olive oil and stir well.
  4. Put the pan back over a cooker and stir for a minute. Serve topped with breadcrumbs and grated Parmigiano Reggiano.
Recipe Notes