Linguine, together with Trenette and Bavette, are from Genova, it is no a coincidence that these types of Spaghetti should be seasoned with Pesto and with sauces based on fish.
Linguine ai funghi, pomodorini e pangrattato
Linguine usually combine perfectly with sauces and condiments based on fish, with this recipe we wanted to hazard.
Wash and slice the mushroom and cut tomatoes into quarters.
Stir fry the garlic for a minute, with 2 tbsp of extra virgin olive oil. Add the mushrooms and keep cooking for 3 to 4 minutes.
Add basil leaves, cherry tomatoes, salt and pepper. Let them cook for a further 3 minutes. While waiting, toast the breadcrumbs in a pan.
Cook the pasta al dente. Drain it then pour it in the pan with the mushrooms; add 2 tbsp of olive oil and stir well.
Put the pan back over a cooker and stir for a minute. Serve topped with breadcrumbs and grated Parmigiano Reggiano.