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

Ingredients

Metric

Imperial

Method

1
Heat the butter in a pan over a low heat and add the chorizo, gently frying until beginning to crisp and colour
2
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
3
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
4
Cook the fresh linguine in a pan of boiling water for 1–2 minutes until almost cooked through, then drain
5
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
6
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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