Annie Bell’s peperoncino linguine

Try this Italian classic with chipotle chilli flakes rather than standard for a slightly more smoky flavour.

peperoncino linguine
Lizzie Mayson

SERVES 2

200g linguine
4 tbsp extra virgin
Olive oil
3 garlic cloves, peeled and finely chopped
1⁄2 tsp chipotle chilli flakes
4 heaped tbsp finely chopped flat-leaf parsley, plus extra, to serve
Freshly grated parmesan, to serve

  1. Bring a large pan of salted water to the boil. Add the linguine, stir to separate the strands and cook according to the packet instructions or until just tender.
  2. Have half the olive oil, the garlic and chilli flakes at the ready in a large nonstick frying pan, and place this over a low heat 3-4 minutes before the pasta is ready. Once it’s sizzling and fragrant stir in the parsley, then remove from the heat.
  3. Scoop out a mugful of the cooking liquid, then drain the pasta using a sieve. Add the pasta to the frying pan with the remaining oil, a splash of the cooking water and some salt and gently heat until the sauce emulsifies. Serve scattered with extra parsley and lots of grated parmesan.

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Creative director: Chloe Sharp. Food styling: Tamara Vos. Styling: Kitty Coles