An alternative and creative way to serving noodles.


  • 600ml double cream

  • 40g dried ancho chillies

  • Peel of a lemon

  • Half an onion, skin on, studded with 4 cloves

  • 25g of fresh basil leaves

  • 6tbsp olive oil

  • 150g linguini

  • 200g grated parmesan

  • 4 smoked garlic cloves finely chopped

  • 2 tsp black pepper


  • 1.

    Warm the double cream in a saucepan.

  • 2.

    Add the whole chillies, the lemon peel and the onion studded with cloves.

  • 3.

    Just as the cream starts to bubble turn the heat off and leave to infuse with a lid on for 30 minutes.

  • 4.

    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.

  • 5.

    Take a large mixing bowl and grate in 200g of Parmesan, add the chopped smoked garlic and plenty of black pepper.

  • 6.

    Toss the now sticky pasta in the bowl with the cheese and garlic and mix well.

  • 7.

    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.

  • 8.

    Finish the sauce by blending the remaining olive oil and basil in a food processor. Strain the cream and then stir in the basil.

  • 9.

    Slice the noodle cake into 8ths and serve with a bowl of the basil cream

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2098kj
  • Fat Total 179g
  • Saturated Fat 92g
  • Protein 53g
  • Carbohydrate 73g
  • Sugar 12g
  • Sodium 1500mg

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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