Linguine al Batti-batti: Knock! Knock! Who’s there?
Linguine al batti-batti is a typical dish of the Ligurian Riviera. The batti-batti is a crustacean (magnosa or sea cicada, scyllarus arctus) known as "knock, knock" because of the noise it makes when moving in the sea. For the taste it comes close to lobster, but with a more appealing, less sweet taste.
(for 2 servings)
1/2 lb. linguine pasta
3 or 4 beats, beat
a clove of garlic,
2 tablespoons extra virgin olive oil, chilli to taste, 1 cup tomato sauce
1/3 cup white wine, tinted parsley for garnish
Cut in half the beat-beat lengthwise and remove the meat from the tails and cut into chunks.
Take a pan and gently brown whole garlic clove with a tablespoon of extra virgin olive oil.
Add heads and shells and toast for a few moments. Pour the wine, let it evaporate, add tomato sauce, and let it boil at low flame for 10 minutes.
Season with salt and chilli pepper.
Take a large frying pan and cook the pieces of high-beat heat with a tablespoon of olive oil. Add the shellfish sauce.
Cook the linguine in plenty of lightly salted boiling water, drain al dente and add them to the sauce.
Mix well, Serve and serve, garnish the dishes with parsley.