Sean’s linguine with shredded rocket, lemon, chilli and parmesan

This dish has been a staple on Sean’s menu since he opened in 1993, and continues to be one of the most popular dishes… a simple dish; great produce being the most important thing!

From the garden: rocket, lemon, chillies, garlic
Recipe source: adapted from the recipe by Sean Moran at Sean’s Panaroma in ‘Let It Simmer’
Serves: 6 at home or 24 tastes

ourkitchengarden.net

Equipment:

  • Large stockpot
  • 2 large bowls
  • Chopping board
  • Grater, citrus juicer
  • Measuring jug, tablespoon
  • Scales
  • Tongs
  • Serving bowls

 

Ingredients:

  • 500g linguine
  • 5 generous handfuls rocket
  • 100g parmesan (preferably Parmigiano or grana padano)
  • 2 garlic cloves
  • 1 lemon
  • 1 tablespoon chilli oil (see separate recipe)
  • 100ml extra-virgin olive oil
  • Salt & freshly ground pepper

What to do:

  • Three-quarters fill the large stockpot with cold water and bring to the boil.
  • Wash and spin dry and then coarsely shred the rocket into ribbons with a sharp knife.
  • Weigh to measure then coarsely grate the parmesan.
  • Squeeze and strain the juice from the lemon, then squeeze the garlic through the press and combine with lemon juice, chilli oil and olive oil in a bowl large enough to toss the linguine (you may need 2 bowls, so then divide the mixture between them).
  • Throw a handful of salt into the boiling water and let it return to the boil. Cook pasta until al dente – fresh pasta should take about one minute – then lift it into the prepared bowl with tongs, draining it as you go yet taking a slight drizzle of the cooking water with the pasta (this will lubricate and combine dressing).
  • Add the shredded rocket and parmesan, then season and toss together just before serving.
  • Divide into your serving bowls and eat immediately!

Notes: What is rocket also known as? What does to shred mean? What does al dente mean?

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