Another classic Genovese dish that is served frequently in Parco Fiorito. Ingredients: 2 tablespoons extra-virgin olive oil 5 cloves garlic, chopped 1 red chili pepper, chopped 1 pound mixed, raw seafood (calamari, shrimp, lobster, sea bass), cleaned and cut into small pieces 1/4 cup white wine 1 pint cherry tomatoes 3 basil leaves, chopped salt 3/4 pound linguine freshly ground pepper 3 sprigs parsley, chopped....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Seafood Linguine
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