Linguine with shredded lemon, chilli and parmesan
SERVES 4 //PREP TIME 25 MINS //COOK 15 MINS
“We have served this pasta since day one,” says chef Sean Moran. “In my mind, it’s a dish with a perfect balance.”
Juice of 1 lemon180 gm rocket, shredded100 gm finely grated parmesan, plus extra to serve2 garlic cloves, crushed400 gm dried linguine
SEAN’S CHILLI OIL
1 kg long red chillies, halved, seeds removed2 litres olive oil12 garlic cloves, sliced
1 For chilli oil, place chilli, oil and garlic in a large heavy-based saucepan over medium heat. Bring to a gentle simmer, reduce heat to low-medium and fry gently until all moisture evaporates and chilli and garlic are deep golden. Using a slotted spoon, lift out chilli and garlic pieces, place on a tray and cool. Transfer to a food processor with 60ml of the chilli oil and process to a coarse paste. Stir into remaining chilli oil and store in a sterilised jar. Stir well before using. Makes 2 litres.
2 Place lemon juice, half the shredded rocket, parmesan, garlic and 150ml chilli oil in a large heatproof bowl.
3 Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes); drain reserving 150ml cooking water. Add pasta and cooking reserved water to rocket mixture with remaining rocket. Season to taste; toss until combined and emulsified.
4 Divide among warm bowls, scatter with extra parmesan and drizzle with extra chilli oil.
Note Chilli oil will keep refrigerated in a sterilised jar for up to 12 months.
Calamari fried in its ink with chilli aïoli
SERVES 4-6 //PREP TIME 30 MINS //COOK 35 MINS (PLUS COOLING)
“The idea of marinating calamari in its ink for frying
