Lin­guine with chilli and rocket


Gourmet Traveller (Australia) - - Quick Meals -

Rib­bons of fresh egg lin­guine re­lax­ing in a home­made chilli oil with zesty lemon and rocket is an easy, tasty op­tion for week­night din­ner. This chilli oil is a take on a recipe by chef Sean Mo­ran of Sean’s in Bondi – you can make it in ad­vance (it will keep in the fridge for a week) or use a good shop-bought ver­sion.

2 long red chill­ies, seeds re­moved and finely chopped

125 ml (½ cup) olive oil

500 gm fresh lin­guine

Juice of ½ lemon

(or to taste)

170 gm rocket, shred­ded

75 gm finely grated parme­san, plus ex­tra to serve

1 Stir chilli and oil in a fry­ing pan over medium heat un­til soft and fra­grant (10 min­utes), then care­fully trans­fer to a small con­tainer and blend with a hand-held blender un­til oil is bright orange.

2 Cook lin­guine in a large saucepan of boil­ing salted wa­ter un­til al dente (11⁄2-2 min­utes). Trans­fer to chilli-oil fry­ing pan with tongs (the at­tached wa­ter will help loosen the sauce; re­serve re­main­ing in saucepan). 3 Add lemon juice, rocket and parme­san to lin­guine, then add chilli oil to taste. Toss to com­bine, loos­en­ing sauce with a small amount of pasta wa­ter if needed. Top with ex­tra parme­san to serve.

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