Summary

Ingredients

• 250 g linuine
• 1 tablespoon olive oil
• 1 clove garlic
• 100 g salami, coarse
• 40 ml white wine, dry
• 40 ml vegetable stock
• 1 tablespoon butter, cold
• 2 handfuls rocket
• 2 tablespoon pine nuts, toasted
• Ricotta salata or pecorino
• Salt and pepper, freshly ground

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Instructions

1. Bring the water to the boil in a large saucepan, season with salt and cook the linguine in it until al dente.
2. Meanwhile, cut the salami into strips, wash the rocket and finely chop the garlic.
3. Heat the olive oil only slightly in a wok, add the garlic and cook for about a minute. Be careful not to let the garlic turn dark and bitter.
4. Increase the temperature, add the salami strips and sauté for another minute. Deglaze with white wine, pour in the broth, bring to the boil briefly and then turn off the stove.
5. Just before the linguine is ready, add the cold butter and assemble the sauce while stirring constantly. Season to taste with pepper.
6. Drain the linguine, add to the wok and stir well once. Add the rocket and pine nuts and mix carefully.
7. Arrange on plates and rub ricotta salata or pecorino over them.