Leek & Chilli Linguine

November 02, 2015



Serves 2


1 large leek

2 tbsp extra virgin olive oil

1 tbsp butter

sea salt

200g fresh linguine*

1 tsp chilli flakes

70g pecorino cheese




1. Cut off the tough green tops of the leek and slice in half lengthways. Wash under running water and drain well. Slice lengthways into 1cm thick ribbons (about the thickness of the linguine when it’s cooked).

2. Melt the butter in a pan along with the olive oil over medium heat. When the oil is hot, add the leeks to the pan along with a big pinch of salt. Cover and let the leeks slowly stew till tender, about 15 minutes.

3. When the leeks are almost ready, drop the linguine into generously salted boiling water and cook untilal dente. (Remember fresh pasta cooks really quickly!)

4. Drain and toss with the buttery leeks in the pan, along with the chilli flakes. Remove the pan from the heat.

5. Shave the pecorino over the pasta and leeks, giving everything one final toss to let the cheese melt in the residual heat. Serve warm with an extra sprinkling of cheese.


* You can also use dried pasta; just adjust the cooking time accordingly.