An alternative and creative way to serving noodles.
Warm the double cream in a saucepan.
Add the whole chillies, the lemon peel and the onion studded with cloves.
Just as the cream starts to bubble turn the heat off and leave to infuse with a lid on for 30 minutes.
Cook the linguini in boiling salted water as per the instructions on the packet. Drain and leave in a colander to dry out and turn slightly sticky for 10 minutes.
Take a large mixing bowl and grate in 200g of Parmesan, add the chopped smoked garlic and plenty of black pepper.
Toss the now sticky pasta in the bowl with the cheese and garlic and mix well.
Warm 3 tbsp of olive oil in a small non stick frying pan. Collect the pasta in a ball in your hands and then pat it down into the frying pan. Cook for 4 minutes on each side, leaving you with a crisp golden outer layer and soft pasta in the middle.
Finish the sauce by blending the remaining olive oil and basil in a food processor. Strain the cream and then stir in the basil.
Slice the noodle cake into 8ths and serve with a bowl of the basil cream
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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