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Linguine with olives, roasted guinea fowl powder

Welcome to Umbria!
This pasta dish is really a first refined gourmet.

Ingredients (4 people eater)

400g linguine gragnano
(not a product but on the Umbrian pasta Naples reigns)
A pack of pistachios
Three slices of ham cut high
Wild fennel some thick tuft
Breadcrumbs

Garlic Salt to taste Pepper

Extra virgin olive oil white wine

Pecorino


PREPARATION

In a frying pan, fry the garlic and pepper, remove from heat and blend the garlic with half a glass of white wine. Add the ham cut into thin strips and enough finely chopped dill.
Separately, in a frying pan, toast the pistachios ground (lasciatene some chopped for garnish dishes). In another nonstick skillet toast
on fire 5 tablespoons of bread crumbs until it is golden brown.
Cook pasta in salted water until al dente and drain it a little: toss in pan with the sauce, combine the chopped and toasted piastacchi and mix well. Serve linguine
wiping it with chopped pistachio nuts that you have left out the breadcrumbs, pecorino cheese slices and a drizzle of olive oil.
Bon Appetit!

Hacks

This dish is likely to dry out too much if you do not keep the water from the pasta to skip it. Since both the pistachio bread crumbs absorb the sauce to moisten and regulator keep linguine crunchy but not dry or crumpled.
not salt the sauce, the ham itself suffice to give salt to the pot.