This recipe is by Gino D'Acampo

Less than 30 minutes preparation time

10-30 minutes cooking time

Serves 2

200g/7oz linguini

1 tbsp olive oil

2 shallots, finely chopped

1 clove garlic, finely chopped

75ml/3floz double cream

50g/2oz baby spinach leaves

salt and freshly ground black pepper

75g/3oz Buche de Chevre sliced

pinch paprika

 

Preparation:

1. Preheat the grill to its highest setting

2. Cook the linguini in boiling salted water until al dente. Drain and set aside.

3. Heat olive oil in a pan and sweat the shallot and garlic for 2 minutes or until softened but not coloured.

4. Add the cooked linguini, double cream, spinach, salt and freshly ground black pepper and stir well. Pour into a small gratin dish.

5. Put the slices of goats cheese on top, spinkle with paprika and place under the grill for 5 minutes or until bubbling nd the goats cheese has browned slightly. Serve and enjoy!

Back to Recipes