Linguine con Gamberi

Italians know, like no other, how to make the best ingredients stand out in a dish. As in this simple and delicious Pasta di Giovanni: Linguine con Gamberi.


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(per person)

– 100 gram linguine 

– 5 gamba’s 

– 100 gram cherry tomatoes 

– 1 gram saffron 

– 1/4 cup cognac

– parsley 

– garlic 

– olive oil extra vierge


– Clean your gamba’s, and save 3 of the heads.

– Add oil to a pan and and caramelize the gamba heads on high heat.

– Add a crushed garlic clove and reduce the heat to low.

– Deglaze the pan with the cognac and let it reduce.

– Take the gamba heads and the garlic out of the pan and add the cherry tomatoes, some pasta water and the saffron.

– In a different pot, cook the pasta in salted water until ‘al dente’.

– Add the pasta with some of the pasta water to the frying pan and combine everything over high heat.

– Turn off the heat and add your gamba tails.

– Garnish with some fresh parsley and serve. 

– Buon appetito.