Ingredients for 4 persons:
- 250 g of Linguine Le Matassine Filotea
- About 100 g of Spilinga’s ‘nduja
- salt
Direction:
Put the ‘nduja in a wok with a little hot water and have it melt over low heat.
Meanwhile, cook the Linguine Le Matassine Filotea in a plenty of salted boiling water for 6 minutes, drain the egg pasta and put it in the wok with the ‘nduja.
Mix everything gently for about a minute.
If the pasta dough were too dry, add a little of cooking water.
Serve in warm plates and enjoy!
Buon appetito!
Ringraziamo Alessandra Barbone, Foodblogger pugliese di isognatoridicucinaenuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.
