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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.
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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
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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Chorizo, Iberico ham and tarragon linguine
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