Name: Linguine with chilli and rocket
Yield: 4
Ingredients: 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

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.

Ingredients

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

Method

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 (1½-2 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.

Hugh Wennerbom

Styling by Lucy Tweed

Ingredients

Method

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