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HOW TO

“Wonderful linguine with amazing butter, beautiful little shrimps, spring onions and cayenne. Simple and absolutely delicious”

STEP BY STEP

 

  1. Bring a pan with 2 litres of water to a rolling boil.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea.
  3. Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
  4. Tease the linguine apart if it has clumped at all on its way to you.
  5. Plunge into the boiling water for 2 minutes.
  6. Meanwhile, warm the supplied pasta water and shrimp butter together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a brief simmer and keep this warm while the pasta cooks.
  7. Drain the linguine and add to the saucepan, turn the heat up and swirl around with tongs so the pasta is rolling through the sauce. After a minute at the boil the sauce should become rich and velvety with the pasta and sauce becoming one wonderful glazed mass of goodness.
  8. Carefully transfer to a warm bowl and sprinkle with parmesan.

ALLERGENS

 

Sulphites, shellfish, lactose, flour, egg

“Wonderful linguine with amazing butter, beautiful little shrimps, spring onions and cayenne. Simple and absolutely delicious”

STEP BY STEP

 

  1. Bring a pan with 2 litres of water to a rolling boil.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea.
  3. Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
  4. Tease the linguine apart if it has clumped at all on its way to you.
  5. Plunge into the boiling water for 2 minutes.
  6. Meanwhile, warm the supplied pasta water and shrimp butter together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a brief simmer and keep this warm while the pasta cooks.
  7. Drain the linguine and add to the saucepan, turn the heat up and swirl around with tongs so the pasta is rolling through the sauce. After a minute at the boil the sauce should become rich and velvety with the pasta and sauce becoming one wonderful glazed mass of goodness.
  8. Carefully transfer to a warm bowl and sprinkle with parmesan.

ALLERGENS

 

Sulphites, shellfish, lactose, flour, egg

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