- 140g linguine
- 4 small cooking chorizo, cut into small chunks
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 2 tbsp capers, drained
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 50g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Cook the linguine following pack instructions. Meanwhile, put the chorizo in a cold frying pan over a low heat, then gradually increase it. Enough oil will be released by the chorizo to brown it without adding extra.
Stir and fry the chorizo until it is completely frazzled, then lift it out onto a plate.
Add the capers to the frying pan and cook for 1 min. Scoop them out and discard any excess oil.
Drain the pasta and add the chorizo and capers along with the lemon juice and rocket. Season and toss everything together.