Linguine with pesto Vietri, sea taste and coastal

The recipes of the cuisine of Campania.

A pesto where the anchovy sauce and salted anchovies, famous product of Cetara, a short distance from Vietri, are the protagonists. If then also used Gragnano pasta, everything will be just a dish made in Campania. Invented this dish the chef Michele De Martino, king of the kitchen of one of the restaurants in the small town of Salerno also known for its fantastic production of ceramics. A plate, that this report, intense flavor and fresh, and at the same time also very easy and quick to prepare

Ingredients for 4 people: 400 gr linguine (Gragnano pasta if possible), 12 walnuts, 20 pitted green olives, 20 leaves of basil, 8 salted anchovies, 2 tablespoons of little anchovy, 8 tablespoons extra virgin olive oil .

Making of recipe.

Clean thoroughly the basil leaves, and blend them with all the ingredients for the pesto (oil, nuts, olives, casting, anchovies), and then put the mixture into a large skillet with high sides with a little olive oil on the bottom. Cook the pasta al dente, add it to the pan with the pesto. Stir over low heat up for a minute and serve adorning the plate with a basil leaf. Bon Appetit.