Chilli & Garlic Linguine (vegan)
When hubby has to make dinner, and there's always the ingredients for this in the kitchen, he cooks us this. It's adults only, as it packs quite a kick from the chilli. The pasta can be any long dry/durum wheat pasta really, but spaghetti and linguini are the best for this.
Chilli & Garlic Linguine (vegan)
When hubby has to make dinner, and there's always the ingredients for this in the kitchen, he cooks us this. It's adults only, as it packs quite a kick from the chilli. The pasta can be any long dry/durum wheat pasta really, but spaghetti and linguini are the best for this.
Cooking Instructions
- 1
Boil a large pot of water with 2 teaspoons of salt in it...the salted water makes the pasta properly salty, and so seasons the dish.
- 2
Peel and very thinly slice the garlic cloves. Think of the jail cooking scene in Goodfellas...that thinly sliced, if possible!
- 3
Add the linguini to the pot (I use the twist and drop method) and stir until cooked...try a piece to test if it's cooked (be careful not to scald yourself) It should be al dente.
- 4
While the linguini is cooking, put the olive oil, the thinly sliced garlic and the chilli flakes in a skillet or a saute pan. Set the heat under it to low...the idea is to gently cook the garlic and infuse the oil with the chillis.
- 5
When the garlic is softened, turn the heat off under the pan.
- 6
Use a pasta spoon to lift the linguini from the water, and transfer it intp the pan where the garlic, oil and chillis are.
- 7
Use two spoons, or a spoon and a tong, to get the pasta well coated and even distribution of garlic and chillis.
- 8
Serve straight away, best served in a bowl.
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