Recipe of the week: Linguine alla Nerano

This simple courgette pasta dish was named after the fishing town of Nerano on the Amalfi Coast where it was created and has become a symbol of the village’s cuisine. Basic ingredients can be turned into a masterpiece that offers an authentic taste of the Sorrentine Peninsula. Source the highest quality of produce to get the best from the recipe.

Quattro Passi - Linguine alla Nerano

Ingredients (for one portion)

80g linguine pasta
40g butter
30g parmesan grated
40g courgette
2 courgette flowers
Salt and pepper


Thinly slice the courgettes, preferably using a mandolin.

Fry the courgettes using extra virgin olive oil and let them dry well (at least 6 hours) on kitchen paper. Change the paper several times to extract all of the frying oil to avoid a bitter taste in the final dish.

Place the fried zucchini, butter, basil, courgette flowers, salt and pepper in a pan.

Cook the pasta as per instruction.

Once the pasta is cooked, drain (saving the water) and add it into the pan with the rest of ingredients and cook for 2 minutes, adding a little of the cooking water.

Remove from the heat and slowly add the parmesan and salt and pepper to taste, stirring the pasta to create a silky and creamy sauce.

Thank you to Antonio Mellino, Chef Patron at Quattro Passi, London, for the recipe.

If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

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