Linguine agli allievi (Linguine with tiny molluscs)
I admit, it was a long time I wanted to prepare this dish for Elke. And when I saw the allievi (even if without cuttlefish) in our newly discovered Delhaize in Turnhout ... I simply told Elke, I know what we will get for dinner. Surely, they were not as fresh as on the coast in Italy, but at least they were more than decent. This dish will rarely come out bad ... but when you can get the mulloscs really fresh, it will be spectacular! BTW I have no clue why they call them allievi in Bari ... if you do, drop me a line.
Please note that from now on I am adding a section on ingredients that can be replaced ... just in case.
Serves: 2 as main course
FlexiPoints: 6
Suggested wine: Well, chianti seems not such a bad idea here ...
Special equipment: none
Ingredients:
200g linguine pasta
400 plum tomatoes (pelati)
200 allievi (tiny molluscs - see notes)
2 garlic cloves
1 tbsp oil
1 dried (hot) chilli
1 tbsp grated Pecorino cheese (optional)
Salt as needed
Ingredient replacement:
Pecorino cheese -> Any hard mature cheese possibly form sheep milk or simply skip it
Linguine pasta -> any long pasta could do
Ingredient note: ‘Allievi’ is a term used in a Puglia, actually in Bari (wikipedia link), to indicate a mix of tiny squids, octopuses and cuttlefishes. The are eaten raw with some lemon ... or like here proposed. The cheese and fish combination is typical from this area as well, so if you can find the Pecorino use it.
How-to:
1. Get the molluscs cleaned. If you prefer, discard the heads and keep the legs only. Finely chop the garlic. Chop the pelati and discard their juice.
2. Make the sauce as follows while boiling the pasta in abundant salted water. Break the chilli in hot oil and let is cook on medium-high heat until it does start blackening.
3. Remove the chilli and its seeds from the oil. Add the garlic and the molluscs. Keep cooking on medium heat until the fish is browning (or about 5’) stirring frequently. Add the chopped pelati and keep cooking for 5’ more yet stirring frequently.
4. Add the pasta to the sauce. Keep cooking on high heat for 1’. Distribute on deep pasta dishes with the grated Pecorino on top. Serve immediately.
Please note that from now on I am adding a section on ingredients that can be replaced ... just in case.
Serves: 2 as main course
FlexiPoints: 6
Suggested wine: Well, chianti seems not such a bad idea here ...
Special equipment: none
Ingredients:
200g linguine pasta
400 plum tomatoes (pelati)
200 allievi (tiny molluscs - see notes)
2 garlic cloves
1 tbsp oil
1 dried (hot) chilli
1 tbsp grated Pecorino cheese (optional)
Salt as needed
Ingredient replacement:
Pecorino cheese -> Any hard mature cheese possibly form sheep milk or simply skip it
Linguine pasta -> any long pasta could do
Ingredient note: ‘Allievi’ is a term used in a Puglia, actually in Bari (wikipedia link), to indicate a mix of tiny squids, octopuses and cuttlefishes. The are eaten raw with some lemon ... or like here proposed. The cheese and fish combination is typical from this area as well, so if you can find the Pecorino use it.
How-to:
1. Get the molluscs cleaned. If you prefer, discard the heads and keep the legs only. Finely chop the garlic. Chop the pelati and discard their juice.
2. Make the sauce as follows while boiling the pasta in abundant salted water. Break the chilli in hot oil and let is cook on medium-high heat until it does start blackening.
3. Remove the chilli and its seeds from the oil. Add the garlic and the molluscs. Keep cooking on medium heat until the fish is browning (or about 5’) stirring frequently. Add the chopped pelati and keep cooking for 5’ more yet stirring frequently.
4. Add the pasta to the sauce. Keep cooking on high heat for 1’. Distribute on deep pasta dishes with the grated Pecorino on top. Serve immediately.
Labels: fish, main course, pasta
posted by The Food Traveller at 8:59 AM
10 Comments:
allievi? Ma che sono? Moscardini? Seppioline?
Cmq complimenti per la foto e per la ricetta!
Come ho scritto nella ingredient notes .... Allievi = misto di moscardini, seppioline e calamaretti ma molto piccoli!! Ciao.
La foto rispecchia la bontà del piatto! Qui in Germania dove sto io non sanno neanche cosa siano i moscardini. A tuo moglie poi sono piaciuti? Salutoni a voi due e buon we, Alex
Alex - E' piaciuto tanto ... ma dopo essere stati alla sagra del polipo in Puglia, lei oramai ha passato lo shock dei mangiare polipi (anche crudi) e cose simili.
Il lato barese della mia famiglia, mi dice che "l'allìv" si chiamano così, proprio per via della dimensione.
Metaforicamente sono "piccoli" come in genere lo sono gli scolari, gli allievi appunto...
Piatto squisito! ^_=
groetjes ^_^
Fabdo - Grazie al lato barese della tua famiglia :-) Me lo ero sempre chiesto.
Era ottimo! Se solo gli allievi fossere appena usctiti dal mare sarebbe stato favoloso. Ma qui al nord, per il pesce bisogna accontentarsi.
Ciao
Maybe a silly question, but is molluscs different from "frutti di mare"?
Marc - yes and no. It is a more genetic term. In this case I only use tiny squid,octopuses and 'inkvissen' ... the traditional italian frutti di mare is with large ones plus all sort of shell fish. Ciaooo
ohh, fantastiche! ieri sono stata presa da altro e pochi giri per i miei blog preferiti.. grande pasta questa! bellissima foto pure (devo sempre mandartene una mia per la prova..) ho visto sopra una torta niente male.. ora leggo. ciao!!
Grazie e attendo una tuo foto !!!
Ciao
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