Ingredients
- 140g linguine
- 4 small cooking chorizo, cut into small chunks
- 2 tbsp capers, drained
- juice 1 lemon
- 50g bag rocket
Method
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Cook the linguine following pack instructions. Meanwhile, put the chorizo in a cold frying pan over a low heat, then gradually increase it. Enough oil will be released by the chorizo to brown it without adding extra.
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Stir and fry the chorizo until it is completely frazzled, then lift it out onto a plate.
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Add the capers to the frying pan and cook for 1 min. Scoop them out and discard any excess oil.
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Drain the pasta and add the chorizo and capers along with the lemon juice and rocket. Season and toss everything together.