{"id":12815,"date":"2022-04-13T12:00:16","date_gmt":"2022-04-13T10:00:16","guid":{"rendered":"https:\/\/www.sipo.it\/?p=12815"},"modified":"2022-04-13T12:07:28","modified_gmt":"2022-04-13T10:07:28","slug":"linguine-with-agretti-monks-beard","status":"publish","type":"post","link":"https:\/\/www.sipo.it\/en\/linguine-with-agretti-monks-beard\/","title":{"rendered":"LINGUINE WITH AGRETTI “MONK’S BEARD”"},"content":{"rendered":"\t\t
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Hello friends, it seems to be reborn with these beautiful spring days even if with temperatures that are not appropriate for the month of April. Well! In the meantime, let's enjoy what we have at the moment and, given the good weather, we can prepare this particularly colorful pasta with agretti.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients for 4 people<\/strong><\/p>

400g Linguine
500 gr of agretti
2 or 3 anchovies in oil
2 cloves of garlic
1 untreated lemon
salt
extra virgin olive oil.<\/p>

Method<\/strong><\/p>

Remove the hardest part with the roots of the agretti, wash them well and then cut them into pieces of about 5 centimeters.
In a large pan pour extra virgin olive oil, add the garlic cloves and melt the anchovies in it.
Add the cut agretti and cook for about 10 minutes (or until soft).
At this point cook the pasta and drain it al dente then pour it into the pan with the agretti and a ladle of its cooking water and, over high heat, mix and finally add the grated lemon zest.<\/p>

Source:Briciole di Sapori<\/a><\/p>

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