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Sunday
Oct222006

quick and easy

chillilinguine.jpg

it has been one of those weeks where finding time to cook has been almost impossible. lots of work, lots of studying (plus an exam) and lots of being out and about catching up with friends and family.

it’s been lovely seeing everyone but i’ve really missed cooking. all my flights of fancy – pumpkin ravioli with sage and lemon butter; raspberry brownies; getting that piece of pork belly out of the freezer and eating crisp pieces of crunchy crackling – have had to remain as thoughts to be revisited another day.

however, yesterday i managed to take a break from the books and made my favourite linguine with chilli and garlic.

it’s not complicated or clever but it’s quick (as long as it takes to cook your pasta) and tastes great. with lots of black pepper and parmesan the garlicky spicy pasta was just what i needed. hopefully this week i’ll be able to find time to cook something a bit more elaborate!

linguine with chilli and garlic (serves 1)

1 large clove of garlic, chopped

1/2 red chilli, chopped

3 tablespoons olive oil

1 handful chopped flat-leaf parsley

linguine

put your pasta on to cook. heat the olive oil and gently cook the garlic and chilli. once the garlic has softened and looks translucent turn off the heat until a minute before your pasta is ready. this lets the flavours infuse in the oil without over-cooking anything.

when the pasta is ready put the garlic and chilli back on the heat. when it’s sizzling add the parsley and pasta, mix and serve.

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