Linguine with Ginger, Garlic and Chilli
( SERVES 6 )
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|1 handful||Flat leaf parsley|
|80 ml||Extra virgin olive oil|
|¼ tsp||Chilli flakes|
|2 tbsp||Root ginger|
|500 g||Pasta, long dried pasta, such as linguine or spaghetti|
- Remove the leaves from the parsley stalks, chop finely and set aside. Chop the tender stems and discard the tough ones.
- Combine the parsley stems, oil, garlic(finely chopped), chilli and ginger(finely chopped) in a pan that's large enough to hold the pasta later, and cook over a low heat until the mixture is very fragrant - about 5 minutes. The garlic should not colour - use a simmer mat if necessary.
- Meanwhile, cook the pasta in plenty of salted, boiling water until al dente. Drain, reserving a small jugful of the cooking water. Add the pasta to the fragrant mixture, together with the chopped parsley leaves, and stir over heat for 2 minutes, adding enough of the reserved pasta cooking water to keep the mixture moist. Serve on heated plates.