With the arrival of the beautiful season, the desire for fresh and light dishes is felt, and linguine al cartoccio represents a perfect choice to celebrate the flavors of the sea. This preparation encapsulates the delicacy of seafood, such as squid, shrimp, and mussels, which come together in a hug of flavors with the aroma of parsley and the sweetness of tomato sauce. The cartoccio technique is not just a way to cook pasta, but a true strategy to preserve moisture and aromas, allowing each ingredient to express its characteristics at their best. Originating from Puglia, this linguine dish lends itself to many variations, depending on local traditions and the availability of fresh catch. In some areas, for example, it is common to also add clams or cuttlefish, further enriching the dish. Perfect for a summer dinner with friends, linguine al cartoccio is served directly in its wrapping, creating an informal and convivial atmosphere. This dish is also ideal for a Sunday lunch, when the family gathers around the table to enjoy the delicacies of the sea together. Don't forget to pair it with a good chilled white wine, which will complete the gastronomic experience. The simplicity of the ingredients and the quick preparation make linguine al cartoccio an irresistible option, capable of bringing a touch of the sea directly to your table.

Sauté a clove of garlic in olive oil, add the seafood, then the parsley and tomato sauce; when the sauce is ready, add the olive oil. Cook the linguine in lightly salted water, drain them al dente; toss with the seafood sauce and place them in a baking foil pouch. Cook in a preheated oven (200°C) for about five minutes. Serve immediately.