Dosi per 4:
500 g linguine
100 g olive nere
150 g formaggio cremoso
basilico
sale
Ammorbidire in una terrina il formaggio con qualche cucchiaio d’acqua calda, aggiungere le olive snocciolate e tritate, far amalgamare bene e unire il basilico.
Cuocere le lingine al dente in abbondante acqua salata, condirle con la crema preparata e servire.
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