Name: Sean Moran’s linguine with shredded rocket, lemon, chilli and parmesan
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: Juice of 1 lemon; 180 gm rocket, shredded; 100 gm finely grated parmesan, plus extra to serve; 2 garlic cloves, crushed; 400 gm dried linguine; Sean's chilli oil; 1kg long red chillies, halved, seeds removed; 2 litres olive oil; 12 garlic cloves, sliced

Ingredients

Juice of 1 lemon

180 gm rocket, shredded

100 gm finely grated parmesan, plus extra to serve

2 garlic cloves, crushed

400 gm dried linguine

Sean's chilli oil

1kg long red chillies, halved, seeds removed

2 litres olive oil

12 garlic cloves, sliced

Method

For chilli oil, place chilli, oil and garlic in a large heavy-based saucepan over medium heat. Bring to a gentle simmer, reduce heat to low-medium and fry gently until all moisture evaporates and chilli and garlic are deep golden. Using a slotted spoon, lift out chilli and garlic pieces, place on a tray and cool. Transfer to a food processor with 60ml of the chilli oil and process to a coarse paste. Stir into remaining chilli oil and store in a sterilised jar. Stir well before using. Makes 2 litres.

Place lemon juice, half the shredded rocket, parmesan, garlic and 150ml chilli oil in a large heatproof bowl.

Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes); drain reserving 150ml cooking water. Add pasta and cooking reserved water to rocket mixture with remaining rocket. Season to taste; toss until combined and emulsified.

Divide among warm bowls, scatter with extra parmesan and drizzle with extra chilli oil.

Chilli oil will keep refrigerated in a sterilised jar for up to 12 months.
Note

Sean Moran

Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

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Ingredients

Method

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