A recipe inspired by the flavours of our Sausage Gochujang Rigatoni dish, but made in just fifteen minutes. Iconic.
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Serves
2
Linguine
Banana Shallot
Garlic Cloves
Fresh Coriander
Butter
Gochujang
Single Cream
Parmesan
Lime
Honey
Panko Breadcrumbs
Olive Oil
Serves
2
Linguine
Banana Shallot
Garlic Cloves
Fresh Coriander
Butter
Gochujang
Single Cream
Parmesan
Lime
Honey
Panko Breadcrumbs
Olive Oil
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Step 1.
Bring a pot of salted water to the boil and add the pasta. Once it’s al dente, drain and reserve the starchy water.
Step 2.
Meanwhile, mince the shallot and garlic, then roughly chop the coriander.
Step 3.
Tip the butter into a frying pan and, once it starts to melt, add the shallot and garlic. Fry over a low-medium heat for 2 mins, then add the gochujang and cream. Grate in three-quarters of the parmesan, the juice of the lime, the honey and three-quarters of the coriander.
Step 4.
Add the cooked pasta to the sauce along with a small ladle of starchy pasta water and keep mixing until it’s super glossy (if you feel that the pasta needs a bit more water, add another small ladleful).
Step 5.
Add a glug of olive oil to a separate frying pan set over a medium heat. Tip in the breadcrumbs and cook until lightly golden, then add the leftover coriander and grate in the remaining Parmesan (this topping is optional, but highly recommended!).
Step 6.
Plate up your linguine with the breadcrumb mix on top and a few good cracks of black pepper. Enjoy!
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