Lemon linguine with Opus Blend

Ingredients:

• 200 g lemon linguine
• 3 fresh cuttlefish (already cleaned)
• 1 medium courgette
• wild fennel
• 1/2 red onion or shallot
• unwaxed lemon
• salt
• Opus Blend Emozioneolio extra virgin olive oil

Preparation:

1. Boil the courgette in a saucepan with plenty of lightly salted water, then use the same water to cook the linguine.
2. In a separate pan, add a drizzle of Opus blend oil and the finely chopped red onion.
3. Add the cuttlefish cut into small pieces and a splash of the courgette cooking water.
4. Cover and cook the cuttlefish for at least 20/25 minutes, until tender.
5. Meanwhile, drain the courgette and blend with a hand blender, adding Opus blend extra virgin olive oil, wild fennel and a splash of water.
6. When the pasta is cooked, toss it with the cuttlefish and a splash of cooking water.
7. Serve with courgette cream on the bottom, the cuttlefish linguine, grated lime zest and a final drizzle of Opus Blend from Emozioneolio.

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.