1/2 tsp Horse radish sauce / 50g white breadcrumbs
2 garlic clovessliced / 1 tsp Fox's dried thyme
4 large sundried tomatoessliced into matchstick sized pieces.
1 Tbsp Tomato puree (20g) / 5g black garlic paste
75g Jarred Artichokessliced / Parmesan or pecorino cheesegratedto serve
Cook the linguine as per the pack instructions and drain using a sieve or colander keeping 50ml of water behind for the recipe. Add 2 Tbsp of olive oil to a medium sized pan over a medium heat. When the oil is hot add the chorizo and stir-fry for 5 minutes. Add the chilli and horseradish sauce and mix well in the pan. The pan will spit a bit so be careful. Mix in the breadcrumbs until crisp and all the oil mixture has been absorbed. Remove from the pan into a bowl until needed. Return the pan back to the heat. Add the remaining oil and fry the white garlic for 1-2 minutes. Stir in the thyme and the sundried tomatoes slices and fry for 2 minutes mixing well throughout. Add the drained pasta, reserved water and tomato puree and mix well for 2 minutes. Mix in the black garlic, artichokes and the reserved breadcrumbs for 2 more minutes and serve.
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