Cook the linguine in plenty of salty water until al dente. Blanch the chopped garlic and parsley in a pan with a drizzle of oil for a few seconds. Add the Èseppiacubetto and date tomato sauce right away and heat for a few minutes. When the linguine is al dente, drain it and toss in the sauce for a few minutes. Transfer the warm Ènerodiseppia to a serving plate, add the linguine and finish with a drizzle of oil and a basil leaf.