Some like it hotter: Peperoncino linguine
Try this Italian classic with chipotle chilli flakes rather than standard for a slightly more smoky flavour.
4 tbsp extra virgin olive oil
3 garlic cloves, peeled and finely chopped
½ tsp chipotle chilli flakes
4 heaped tbsp finely chopped flat-leaf parsley, plus extra, to serve
freshly grated parmesan, to serve
- Bring a large pan of salted water to the boil. Add the linguine, stir to separate the strands and cook according to the packet instructions or until just tender.
- Have half the olive oil, the garlic and chilli flakes at the ready in a large nonstick frying pan, and place this over a low heat 3-4 minutes before the pasta is ready. Once it’s sizzling and fragrant stir in the parsley, then remove from the heat.
- Scoop out a mugful of the cooking liquid, then drain the pasta using a sieve. Add the pasta to the frying pan with the remaining oil, a splash of the cooking water and some salt and gently heat until the sauce emulsifies. Serve scattered with extra parsley and lots of grated parmesan.