• 500 gr. of linguine
• 300 gr. of limpets
• 60 gr. of extra virgin olive oil
• 1 medium dry onion, finely chopped
• 2 cloves of garlic
• 1 hot pepper
• 400 gr. of cherry tomatoes, whole
• 60 ml. of dry white wine
• Finely chopped parsley
• Salt & freshly ground pepper
Clean the limpets and wash them thoroughly in plenty of water. Heat the olive oil and add the onion, garlic and hot pepper.
Sauté for 2-3 minutes, add the wine and let the alcohol evaporate.
At the same time, boil the linguine for 4 minutes, beware because they will boil further. Add some pasta broth to the sauce, season with salt and pepper and boil for 3 minutes. Add the limpets and parsley. Stir over high heat and add the linguine to the sauce, without cooling them, directly from the pot. Boil for 2 minutes over high heat and mix. Serve immediately.