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  • 200g linguine
  • 4 saucisses de Toulouse ´bien élevé'
  • 1small tsp chopped birdseye chilli
  • 1 clove garlic
  • 2 handfuls frozen peas
  • 100 ml creme fraiche
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    Method

    • step 1

      Cook the linguine and peas as per packet instructions.
    • step 2

      Squeeze out sausage meat and shape into grape-sized balls. Fry in large pan in a little veg oil until cooked through and golden brown.
    • step 3

      Add garlic and chilli and cook for another minute or so, then add creme fraiche, peas and linguine and stir through.
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