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
Equipment:
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Ingredients:
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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?
The Bondi Cook 