500 g Linguine
100 g fresh cherry tomatoes
30 g seeds of sesame
one clove Garlic
to taste Fresh parsley
to taste pepper
to taste salt
Immerse the shrimps in cold water for some minutes.
Cook the linguine al dente in plentiful salted water.
In the meanwhile, brown a pressed clove of garlic with some of extra virgin olive oil in a casserole.
Add the chopped parsley and the shrimps. Brown for some minutes.
Add the tomatoes, cut in halves, the Giudia style artichokes in slices and the Gransalsa artichokes hearths.
Season to taste and continue the cooking.
In a non-stick pan, toast the seeds of sesame until they take colour.
Drain the linguine and sauté in the mixture.
Complete with a drop of extra virgin oil, a pinch of chopped parsley and of toasted sesame.
Utilizzare Pasta riportante in etichetta la dicitura senza glutine.