To add a smoky twist to creamy pasta, you'll sizzle chorizo until crispy, then toss in garlic, chilli, clotted cream and linguine. Serve with a peppery rocket salad and a squeeze of lemon. Buon appetito!
Prep Time
20 min
Cuisine
Italian
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1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
1 tsp smoked paprika
1/2 tsp dried chilli flakes
190g linguine<span class="strong">†</span>
100g British diced chorizo
35g grated Italian hard cheese<span class="strong">†</span>
20g rocket
Typical Values
per 100g
per serving
Energy
1225 kJ 292 kcal
3027 kJ 722 kcal
Fat of which saturates
14.1 g 7.1 g
34.9 g 17.7 g
Carbohydrate of which sugars
30.8 g 2 g
76.1 g 4.9 g
Fibre
2 g
5 g
Protein
11.5 g
28.4 g
Salt
0.76 g
1.88 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the linguine for 8-10 min or until cooked with a slight bite
Once done, drain the linguine, reserving a cup of the starchy pasta water
2
While the pasta is cooking, peel and finely chop (or grate) the garlic
3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, add the diced chorizo and cook for 2-3 min or until beginning to brown and crisp
4
Meanwhile, cut the lemon[s] in half
5
Combine the juice of 1/4 [1/2]lemon with 1 tbsp [2 tbsp]olive oil and a pinch of salt and pepper – this is your lemony dressing
6
Once thechorizo has crisped, reduce the heat to medium and add the smoked paprika, chopped garlic, and chilli flakes (can't handle the heat? Go easy!) and cook for 1 min or until fragrant
Add the drained linguine with a few splashes of starchy pasta water
7
Add the clotted cream and give everything a good mix up until fully combined
Tip: Add more starchy pasta water if your sauce is looking a little dry!
Squeeze in the juice of 1/2 [1]lemon and season with a generous pinch of salt and pepper – this is your chorizo & lemon linguine
Chop the remaining lemon into wedges
8
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