Once again, Antonino Cannavacciuolo orchestrates a symphony of flavors. The three-Michelin-star chef rewrites the rules of taste with a dish that defies expectations; the linguine becomes a blank canvas on which to paint, while the baby squid, enhanced by the rye bread sauce, defies the usual.

LINGUINE, BABY SQUID AND RYE BREAD SAUCE

Ingredients for 4 people

For the rye bread sauce

250 g rye bread
400 ml chicken stock
50 ml white wine
20 g walnuts
20 g raisins
1 shallot
5 sprigs of thyme
Extra virgin olive oil
Salt to taste

Method

Cut the rye bread into cubes and toast in the oven.

In a small saucepan, brown the finely chopped shallots with the thyme sprigs. Add the walnuts and raisins and deglaze with the white wine.

Add the toasted bread, pour on the chicken stock, and continue to cook for about 10 minutes, stirring as you go.

Remove the thyme sprigs and blend, adjusting for salt and oil. Purée in chinois until the consistency of the sauce is smooth.

For the linguine

350 g of linguine
300 g of baby squid
400 ml fish stock
8 datterini tomatoes
30 g of parsley
1 clove of garlic
Salt to taste
Pepper to taste
Extra-virgin olive oil
Garlic oil (1 head of garlic per 100 ml of evo oil; blend)

Method

In a large frying pan, heat the oil with the garlic clove; when the garlic is golden brown, turn off the heat, add the baby squid, a pinch of salt, turn and remove. Put them in a dish and cover them with foil to preserve their fragrance and softness.

Pour the fish stock into the still hot pan with the evo oil and allow to reduce. Meanwhile, cook the pasta in boiling salted water for 7 minutes.

Drain the pasta and continue cooking in the pan with the reduced fish stock.

When the pasta is al dente, stir-fry it with garlic oil, chopped parsley, evo oil, the stalks of date tomatoes (previously blanched, peeled, and seeded), salt, pepper, and the baby squid.

How to serve

Adjust well to taste and arrange the pasta in the center of the plate. Pour the warm rye bread sauce around the pasta, garnish with an herb to taste and serve.

Find all of the chef's recipes here

Cover photo: @Stefano Fusaro