Organic Italian Linguine Pasta

We use this in our cafe's popular clam linguine with a splash of olive oil and finely chopped chillies. In the spring and summer we like to use a peeler to make ribbons of courgettes and asparagus and stir them through cooked linguine with crème fraiche, lemon zest and Parmesan. It's also delicious with passata, olives, lemon zest and a generous spoonful of olive oil for a simple supper at any time of the year.

500g

Boil 1 litre of water for every 100g of dry pasta. Add pasta once the water is boiling, along with a generous pinch of salt. Stir during cooking to stop it sticking and cook for 9 - 11 minutes. When the pasta is cooked through but still retains a little bite, drain and stir through a little olive oil to keep the pieces separate.

Store in cool, dry place away from light and direct heat.

16005500

See ingredient in bold above. Produced in an environment thathandles egg and fish.