- 350 gr. of linguine
- 10 Gaeta olives
- 5 sweet green olives
- 1 tablespoon of desalted capers
- 1/2 clove of garlic
- chili pepper to taste.
- 6 kernels of walnuts
- 1 dl extra-virgin olive oil
- 1 tablespoon of drippings
- lemon juice to taste.
Procedure:
Stone the olives and place them in the glass of a blender. Combine the other ingredients, except the anchovy drippings and the lemon, and blend everything together. Add the drippings and a squeeze of lemon and blend again for a few seconds.
Place the mixture in a bowl, without adding salt. Cook the linguine and drain when al dente. Pour them into the bowl and stir, thinning the mixture with a little cooking water if necessary.
Erminia Ferraioli and Pietro Cuomo
chef
