Chorizo, Iberico ham and tarragon linguine

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This stunningly simple chorizo, ham and tarragon linguine recipe pairs the smoky flavour of the Spanish sausage with the refreshing hit of tarragon leaves. Combined in a creamy sauce enriched with Parmesan, decadent Iberico ham and peas, it's an absolute stunner of a pasta dish that can be whipped up in half an hour.

First published in 2018





Heat the butter in a pan over a low heat and add the chorizo, gently frying until beginning to crisp and colour
Add the shallots and garlic and cook until soft, then add the double cream and bring to the boil
  • 150ml of double cream
  • 30g of shallots, finely chopped
  • 4g of garlic, (approx. 1 clove), finely chopped
Add the lemon zest, juice, ham, herbs and turnip tops then remove from the heat and set aside
  • 3g of parsley, finely chopped
  • 1g of tarragon, finely chopped
  • 1 lemon, zested and juiced
  • 30g of Iberico ham, torn into small pieces
  • 15g of turnip tops, (or cimi di rapa), finely shredded
Cook the fresh linguine in a pan of boiling water for 1–2 minutes until almost cooked through, then drain
Add the pasta to the sauce, tossing to coat. Set over a medium heat and warm gently. Add the peas and grate in a little Parmesan
Taste and season with salt and pepper then divide among bowls. Finish with the fried breadcrumbs, an extra grating of Parmesan and a drizzle of olive oil
  • 20g of breadcrumbs, fried in butter until crisp and golden
  • salt
  • pepper
  • extra virgin olive oil

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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