Linguine with Arugula, Lemon and Chilli OilLinguine with Arugula, Lemon and Chilli Oil
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
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.
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, Italian Prosecco, Riesling, Sauvignon Blanc
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