Fobello ham linguini
This dish is all about carbs and flavour. Ever eaten a meal and not really felt full or satisfied, no matter how much you ate? Try this recipe.
Cooking time: 15 minutes
20g cured ham. Try something that is made by a small supplier. It doesn't matter how fatty it is. Fat = flavour and this dish is nothing to do with your green veg intake or your cholesterol.
2tbsp crème fraîche
30g parmesan or similar
1 crushed garlic clove
Glug of olive oil. Maldon salt. Black pepper.
1) Prepare your ingredients: finely slice & chop a small amount of ham, around 20 grams, this is your flavour. Crush a clove of garlic. Boil the kettle. Measure out 200g De Cecco linguini or a pasta of your choice. Get the salt, black pepper & olive oil out of the cupboard ready. You’ll want aprox. 2 tablespoons crème fraîche, my favourite is from Neal's Yard Dairy
2) Get your boiling water going on the stove in a pan that will fit the pasta. Generously salt the water. Cook the pasta in line with the cooking instructions. Don’t let it overcook
3) In a second pan, add a glug of oil, your garlic, and gently warm so that the garlic doesn’t brown
4) Drain the pasta, preserving some of the water, add your pasta to the garlic oil along with the creme fraiche, ham and pepper. Stir gently
5) Add a couple of teaspoons of pasta water if needed and serve when nicely mixed and heated through
6) Grate some parmesan over the top.