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Ingredients

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Method:

  • Linguine pasta (raw weight) 1.2 kg
  • Onions (finely chopped) 100.0 g
  • Olive oil 50.0 ml
  • ChorizoSliced 600.0 g
  • Dry White Wine 100.0 ml
  • Cream 400.0 ml
  • Fresh wild garlic (finely chopped) 50.0 g
  • Salt and pepper

Get your diners to let loose and go wild with this ultimate creamy and satisfying pasta dish. Wild garlic on a bed of tagliatelle – wholesome, hearty and just enough to wet your diners’ taste buds!

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Preparation

  1. Method:

    1. Cook the linguine pasta al dente.
    2. Sauté the onions in olive oil until translucent. Add the chorizo and fry until almost crispy.
    3. Deglaze the pan with the white wine and let reduce.
    4. Add the cream and Knorr Professional Hollandaise Sauce and bring to the boil.
    5. Add in the cooked pasta and wild garlic, and season with salt and pepper.
    6. Serve and garnish with beetroot sprouts and wild garlic flowers.
  2. Chef’s Tip:

    If you cannot find wild garlic, you can replace it with roasted garlic and chopped chives.
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