Nero linguini with tomato and codfish tongues with chives
Olive oil q.s.
250 g of onion
1 clove of garlic
400 g of ripe tomato
Salt and black pepper q.s.
100 ml of white wine
250 g of linguine nero
Defrost the codfish tongues, rinse under cold running water and drain.
In olive oil, soften the chopped onion and garlic. Then add the chopped tomato (peeled) and cook for 5 minutes, season with salt and freshly ground black pepper and add the tongues.
Next, refresh with the wine, boil for 1 minute to evaporate the alcohol, cover and cook over a low heat for approximately 15 minutes.
Cook the pasta in boiling salted water.
Add the codfish tongues in tomato sauce to the linguine, stir and serve with chopped chives.