Sunday, 11 September 2016

Linguine Aglio

Sometimes, simple is best.  This is a 20 minute, healthy powerhouse of a meal which I adapted from a dinner in Lake Garda.  We served this recipe together with the Zucchini Swirl as a side.

It serves three to four and its simplicity speaks volumes.  Concentration is required right at the end.

  • Pack of linguine
  • Two handfuls each of fresh basil and parsley shredded
  • Good quality olive oil (don't scrimp)
  • Four tbsp of chopped black olives or a tsp of crostini
  • Tbsp of lazy garlic
  • Half tsp chopped chilli's
  • Half a cup of grated parmesan
  • Salt and Pepper to season

Whilst cooking your pack of linguine, prepare the fresh herbs and spices in a bowl.  Save the parmesan

When the linguine is cooked simply add to the herbs and whilst stirring add the olives and cheese.  

Serve immediately!!

No comments:

Post a Comment