Hot smoked linguinie with spicy lemon cream infusion
  1. Fill a large pot of water with salt on the boil.
  2. Cook the pasta leave al dente do not overcook your pasta as this will help the sauce stick to the pasta (helping you digest better).
  3. Just before it’s finished keep the water that the pasta was boiled in and toss in the peas to soften but keep green
  4. In a separate pan start with frying the onion, garlic and thyme on a medium heat with a good olive oil
  5. Add the chilli until fragrant
  6. Pour cream and lemon zest and bring to the boil
  7. Add a pinch of salt and pepper. (Season to taste)
  8. Place pasta and peas in the pan with all the ingredients that you have cooked off
  9. Bring to a simmer until the cream has slightly thickened and not runny,
  10. Then crumble the Hot Smoked Salmon and fold through shallots and dill turn off the heat and then toss through pasta
The people's chef