Linguine with seafood sauce, meagre & tomato

Serves 4


500 gr fillets of meagre
320 gr linguine
300 gr tomato preserve
½ glass white wine
1 clove of garlic
extra virgin olive oil
fresh basil


Cut the fillets of meagre into small pieces. Ιn a large pan put garlic and oil and when it is hot add the fish. Cook for a few minutes and blend with the white wine, then pour the tomato and cook everything for about ten minutes. In the meantime bring boiling salted water and cook the linguine. Drain them “al dente”, add them to the sauce pan and mix well. Serve and complete with fresh basil.