Linguine with chilli, parsley and garlic recipe

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Before Jane arrived and took over doing the recipes for our weekly newsletters, my friends used to rib me that all mine started with, ‘Fry some garlic and chilli in olive oil’ and to this day my favourite summer lunch is pasta tossed in this with plenty of chopped parsley. I just love the cleanness of the tastes; it is a great tonic for a jaded palate without resorting to meat and all my instincts tell me it is good for me.

  • Yield: 4 Servings


  • 350 g linguine (or spaghetti)
  • 2 tablespoons olive oil
  • 2 red chillies, deseeded and finely chopped
  • 3 garlic cloves, finely chopped
  • a pinch of dried chilli flakes
  • 2–3 tablespoons chopped parsley
  • sea salt and freshly ground black pepper
How to Make It
  1. Cook the pasta in a large pan of boiling salted water until al dente. Meanwhile, heat the olive oil in a medium pan, add the red chillies and cook gently for 3 minutes.
  2. Add the garlic and cook for 2 minutes, being careful not to let it brown. Add the dried chilli flakes and parsley and remove from the heat.
  3. Drain the pasta and add to the chilli, parsley and garlic, mixing well over a low heat. Season to taste and serve at once.

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