Chilli & Garlic Linguine (vegan)

1. 1

   Boil a large pot of water with 2 teaspoons of salt in it...the salted water makes the pasta properly salty, and so seasons the dish.

2. 2

   Peel and very thinly slice the garlic cloves.

3. 3

   Think of the jail cooking scene in Goodfellas...that thinly sliced, if possible!

4. 4

   Add the linguini to the pot (I use the twist and drop method) and stir until cooked...try a piece to test if it's cooked (be careful not to scald yourself) It should be al dente.

5. 5

   While the linguini is cooking, put the olive oil, the thinly sliced garlic and the chilli flakes in a skillet or a saute pan.

6. 6

   Set the heat under it to low...the idea is to gently cook the garlic and infuse the oil with the chillis.

7. 7

   When the garlic is softened, turn the heat off under the pan.

8. 8

   Use a pasta spoon to lift the linguini from the water, and transfer it intp the pan where the garlic, oil and chillis are.

9. 9

   Use two spoons, or a spoon and a tong, to get the pasta well coated and even distribution of garlic and chillis.

10. 10

    Serve straight away, best served in a bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.