Whole grain Linguine n.6 with spring onion, oregano, nuts and agretti sauce


Whole grain Linguine n.6 with spring onion, oregano, nuts and agretti sauce



  • Linguine Integrali n.6 La Molisana   320g
  • Spring onion   500g
  • Agretti   200g
  • Nuts   200g
  • Full milk   75 cl
  • Extra virgin olive oil   70g
  • Chopped shallot   30g
  • Thyme   1 bunch chopped
  • Oregano   1 bunch
  • Red garlic   1 clove
  • Salt and pepper   to taste
  • White wine   to taste
  • Vegetables broth   to taste
  • Vino bianco   q.b.


Cut the spring onion into lozenge shapes. Stuff it with oil, fresh oregano leaves, and clove of garlic. Add wine and simmer it with the broth until a cream forms.

Mix milk with nuts, salt and pepper and warm it twice. After 30 minutes, whisk everything until a creamy sauce forms.

Wash, rinse and trim agretti accurately. Then, boil them in a large pot of salted water. Drain and toss with the shallot, thyme, and oil.

In boiling salted water cook The Linguine 6 drain the pasta and toss them with the onion cream.

Lay a small amount of agretti on the top of the linguine noodle. Add some drizzles of nut sauce.

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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