Linguine pasta with olives, lemon and fennel
Ingredients
Features
Description
Place the oil and garlic in a deep frying pan and cook over medium heat until the garlic softens. Add the fennel and cook for another 15 minutes. When the fennel is tender and acquires a golden brown color — add a paste of olives, pulp and lemon juice to taste, gently stir and leave to simmer. Cook the linguini in salted boiling water, fold in a colander and place in a large warmed serving dish. Remove from heat, mix with a paste of black olives and add it to the linguini. Mix thoroughly. Fill with olive oil, sprinkle with parsley and capers.
* The recipe of olive paste, see. Toast with parmesan and black olive paste
Translated by site: wday.ru
