Sean Moran's Linguine with Shredded Rocket, Chilli Oil & Lemon

25 MINS
|
15 MINS (plus 1 hour for chilli oil)
|
Serves 4

“I came up with this pasta recipe in the first dining room of the George Hotel, inspired by my first taste of rocket (arugula) while cooking in Italy in the late ’80s. The chilli oil has a deep, intense flavour from frying the garlic cloves in olive oil until deeply caramelised, while lemon juice lifts it up, with just enough starchy pasta water to emulsify everything into a perfect dressing. It’s one of those simple dishes that I continue to cook at the restaurant when regulars ask for it, and at home.” - Sean Moran
Photo credit - Ben Dearnley

Sean Moran's Linguine with Shredded Rocket, Chilli Oil & Lemon

Ingredients

Juice of 1 lemon
180 gm rocket, shredded
100 gm finely grated parmesan, plus extra to serve
2 garlic cloves, crushed
400 gm dried linguine
For the chilli oil
1kg long red chillies, halved, seeds removed
2 litres olive oil
12 garlic cloves, sliced

Method

Step 1.

For chilli oil, place chilli, oil and garlic in a large heavy-based saucepan over medium heat. Bring to a gentle simmer, reduce heat to low-medium and fry gently until all moisture evaporates and chilli and garlic are deep golden. Using a slotted spoon, lift out chilli and garlic pieces, place on a tray and cool. Transfer to a food processor with 60ml of the chilli oil and process to a coarse paste. Stir into remaining chilli oil and store in a sterilised jar. Stir well before using. Makes 2 litres.

Step 2.

Place lemon juice, half the shredded rocket, parmesan, garlic and 150ml chilli oil in a large heatproof bowl.

Step 3.

Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes); drain reserving 150ml cooking water. Add pasta and reserved cooking water to rocket mixture with remaining rocket. Season to taste; toss until combined and emulsified.

Step 4.

Divide among warm bowls, scatter with extra parmesan and drizzle with extra chilli oil.

Sean Moran's Linguine with Shredded Rocket, Chilli Oil & Lemon

Prep: 25 MINS
Cook: 15 MINS (plus 1 hour for chilli oil)
Serves: Serves 4

Ingredients

Juice of 1 lemon
180 gm rocket, shredded
100 gm finely grated parmesan, plus extra to serve
2 garlic cloves, crushed
400 gm dried linguine
For the chilli oil
1kg long red chillies, halved, seeds removed
2 litres olive oil
12 garlic cloves, sliced

Method

Step 1.

For chilli oil, place chilli, oil and garlic in a large heavy-based saucepan over medium heat. Bring to a gentle simmer, reduce heat to low-medium and fry gently until all moisture evaporates and chilli and garlic are deep golden. Using a slotted spoon, lift out chilli and garlic pieces, place on a tray and cool. Transfer to a food processor with 60ml of the chilli oil and process to a coarse paste. Stir into remaining chilli oil and store in a sterilised jar. Stir well before using. Makes 2 litres.

Step 2.

Place lemon juice, half the shredded rocket, parmesan, garlic and 150ml chilli oil in a large heatproof bowl.

Step 3.

Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes); drain reserving 150ml cooking water. Add pasta and reserved cooking water to rocket mixture with remaining rocket. Season to taste; toss until combined and emulsified.

Step 4.

Divide among warm bowls, scatter with extra parmesan and drizzle with extra chilli oil.