Restaurants›Mompou Tapas Bar & Restaurant›Linguini Recipe

Linguini Recipe

Inspired by Mompou Tapas Bar & Restaurant
Time40m
Serves2

Bechamel (White Sauce) or Romero (Red Sauce)

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Greek Wine Tasting with Sommelier

Join one of the nation’s top sommeliers in a spectacular location just below the Acropolis hill with spectacular Parthenon views to discover the art of Greek wine. You’ll focus on rare wines and grapes from local wineries, such as Roditis, Limnio, Kidonitsa, Muscat, and Mandilaras, and get to sample nibbles alongside it too.

aromatic · medium-bodied · savory

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Ingredients

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Pasta

Bechamel Sauce

Romero Sauce

Method

Pasta Preparation

1

Cook the Linguini

In a large pot, bring salted water to a boil. Add the linguini pasta and cook according to the package instructions until al dente. Drain and set aside.

Bechamel Sauce Preparation

2

Make the Bechamel Sauce

In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux. Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Season with salt and nutmeg. Keep warm.

Romero Sauce Preparation

3

Make the Romero Sauce

In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for an additional minute. Stir in the crushed tomatoes, dried basil, salt, pepper, and sugar. Simmer for 15 minutes, allowing the flavors to meld.

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