Linguine, Black Garlic, Burnt Chilli

by Mitch Orr

You'll need

  • butter
  • breadcrumbs
  • salt
  • 1 head of black garlic
  • 250ml grapeseed oil
  • 10 long red chilli
  • 50g your favourite dried linguine per person

Here's how

  1. Burn the shit out of the chilli directly over a flame or on a very hot grill. Place the chilli in a pan and cover with the grapeseed oil, gently cook the chilli’s over a very low heat until they are completely soft. Add the peeled black garlic.
  2. Blitz the oil mixture in a high speed blender until completely broken down.
  3. Toast the breadcrumbs in the butter until nice and golden.
  4. In a large pot of boiling water cook the linguine until al dente.
  5. At the same time place a large teaspoon of the black garlic and burnt chilli paste in a pan with a little salt. Once the pasta is cooked, strain and add to the pan. Turn the heat up to high and toss the pasta until it is coated in the chilli paste.
  6. Place the pasta into a bowl and top with the toasted breadcrumbs.

About the Author

Mitch Orr

Hold onto your twirling forks, spaghetti fans, Mitch Orr is back heading a kitchen and rolling dough for your sensual pleasure. Orr, best known for his Italianate work at 121BC, his pasta dégustation cameos at Buzo, and his less Italianate work as the co-head chef of Duke Bistro, is one of the... Read Full Bio

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