Winemaker's Recipes: Linguine with Scampi and Artichokes

A recipe made with plenty of Amure, crafted by our winemaker Sabrina Giorgino in Lecce

Today, we will embark on a palate journey with our magical secret ingredient: Amure for cooking. Are you ready to immerse yourself in a world of extraordinary flavors?

Among these ingredients, you need to add plenty of Amure, let's start the preparation: 

1. Remove the outer leaves of the artichokes and thinly slice the hearts.
2. Sauté the finely sliced shallot in two tablespoons of oil. Then, quickly sauté the artichokes over high heat, being careful not to burn them. 3. Next, reduce the heat and finish cooking for 5/6 minutes until they are crispy.
4. In a large pan that will accommodate the pasta, sauté two crushed garlic cloves in 2/3 tablespoons of oil. Add the scampi heads with claws and sauté over high heat. Then, add the wine, let the alcoholic part evaporate (3/4), reduce the heat, and let it cook for about 10 minutes with the lid on.
5. Before starting the cooking, detach the tails of the scampi and open them from the inside by cutting the ventral cartilage. Take the whole tails and set them aside.
6. Meanwhile, bring water to a boil for pasta cooking. Cook the linguine, leaving them behind by two or three minutes, the time needed to sauté them in the already prepared scampi sauce.
7. Just before transferring the pasta to the pan with the scampi, heat the sauce and add the tails a minute before the pasta. Complete with the artichokes and sauté to finish cooking.
8. Sprinkle with plenty of chopped parsley, freshly ground black pepper, and lemon zest.

And now, as you enjoy this culinary creation, we invite you to share the magic on Instagram. Tag us in your photo, and you'll receive a message with a special discount for your next bottle of Amure! Discover it in our online wine shop.

Buon appetito and to your next gastronomic adventure!