Preparation:
- Cleaning of the Lupins: If the lupins are not already purged, leave them in water and salt for a few hours to remove any sand residue. You can buy them already purged in the fish market.
- Preparation of the sauce:
- In a large pan, pour a drizzle of extra virgin olive oil.
- Sauté the peeled garlic and chopped chilli pepper for a few minutes.
- Add the lupins and white wine, cooking over high heat until the alcohol has evaporated.
- Pour in the peeled tomatoes, season with salt and pepper, and cover with a lid.
- Cook for about 10 minutes, stirring occasionally.
- Cooking the Pasta:
- Cook the spaghetti in plenty of salted water until they are al dente.
- Drain the pasta directly into the pan with the sauce.
- Creaming:
- Stir in the chopped parsley and stir over high heat until the flavors blend well.
- Service:
- Transfer the spaghetti to serving dishes and enjoy your plate of spaghetti with lupin sauce.
Notes: For a flawless yield, use fresh, quality ingredients. Lupins should remain soft and fleshy. You can also replace the spaghetti with a short pasta shape, such as paccheri.
If you liked this recipe, try other variations as well, such as spaghetti with clams and cherry tomatoes, spaghetti with seafood, and spaghetti with clams and bottarga.
