Linguine with Arugula, Lemon and Chilli Oil

Linguine with Arugula, Lemon and Chilli Oil
Serves 4
Level of Difficulty: easy
Preparation Time: 10 minutes
Cooking time: 5 minutes
Notes: A quick week night meal that is bursting with the fresh and tangy flavours of lemon and chilli. Beautiful enough (and easy) to serve in small portions as a first course of a dinner party.


4 generous handfuls of arugula, washed, dried and coarsely shredded
200g Parmesan, coarsely grated
Juice of 1 lemon
2 cloves garlic, minced
150ml chilli oil (store bought or see recipe below)
Salt and freshly ground pepper
400g linguine

Fill a large pot three-quarters full with cold, salted water and bring to a boil.

While you are waiting for the water to boil, combine the lemon juice, garlic and chilli oil in a bowl large enough to toss the linguine.

Cook the pasta until al dente, separating strands occasionally with a pair of tongs. Lift the pasta into the prepared bowl, draining it as you go, yet taking a slight drizzle of the cooking water with the pasta (this will lubricate and combine the dressing). Add the shredded arugula and Parmesan, then season and toss together before serving.

Chilli Oil
Makes 1 Litre (4 cups)
1/4 cup dried chili flakes
1 litre (4 cups) olive oil
½ head garlic, peeled and lightly crushed

Put chillies into a heavy based pot with the olive oil and garlic. Bring to a gentle boil over a moderate heat, then continue frying until all moisture has evaporated and chillies start to 'pop'.

Place chili oil in a sterilized glas jar and store until ready to use. Shake well before use.

This recipe was created by Nadine Hughes, owner and founder of The Cook's Companion, a lifestyle cooking and entertaining school and The Menu Companion, complete dinner party menu planners.

Complementary Wines: Beer, Prosecco, Riesling, Sauvignon Blanc

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