Chorizo and Tuna Linguine

Tue, 7 April 2020

Ingredients

Serves 6

400g linguine ( wholegrain would be great )

50mls extra virgin olive oil (or 20ml veg oil & 30g real butter)

2 cloves garlic

2 tbsp tomato puree

1/2 tsp chilli flakes

100mls cream

1 Green pepper

50g Parmesan/cheddar grated

1 heaped tsp dried parsley/chives

Sea salt & back pepper

Filling Options

150g chorizo & a tin tuna ( in spring water/brine drained )

3 chicken fillets & 100g chorizo

100g chorizo & 250g prawns

Grated courgette

1 fresh red chilli

Method

1. Cook the pasta in a large saucepan of boiling water for 10minutes or until al dente.
2. Drain it through a colander or a sieve and keep back about 1 mug of water
3. Have your frying pan on and heating up. Add in the oil and oil/butter and when warm add in your chorizo, tuna/prawns, green pepper & garlic. Cook for about 2 minutes and then add in the tomato puree and cream.
4. Spoon in the drained pasta and half the water. Allow it to bubble for about 3 or 4 minutes and then stir in the dried herbs and seasoning.
5. Serve up in warm bowl and garnish with some freshly grated parmesan.