Linguine with squid, brussels sprouts and thyme

Name: Linguine with squid, brussels sprouts and thyme
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 500g dried linguine; 3 tbsp extra virgin olive oil; 150g bacon, cut into batons; 2 cloves garlic, peeled and crushed; 250g brussels sprouts, trimmed and shredded; 3 sprigs thyme; salt and pepper, to season; 300g squid tubes, opened out flat and sliced into thin strips no wider than the linguine; freshly grated parmesan, to serve

Adam Liaw

July 18, 2016

Time:< 30 minsServes:4

There's usually very little occasion for a single herb to really express itself but the subtle sweetness of herbs such as thyme and tarragon are a great match with seafood and chicken alike. This squid pasta has flavours that are reminiscent of a roast chicken dinner (in a good way!)

Ingredients

500g dried linguine
3 tbsp extra virgin olive oil
150g bacon, cut into batons
2 cloves garlic, peeled and crushed
250g brussels sprouts, trimmed and shredded
3 sprigs thyme
salt and pepper, to season
300g squid tubes, opened out flat and sliced into thin strips no wider than the linguine
freshly grated parmesan, to serve

Method

1. Cook the linguine in a large pot of salted water according to the packet directions.
2. While the pasta is cooking, heat the olive oil in a large frying pan over medium heat and add the bacon.
3. Fry the bacon for a few minutes until starting to crisp, then add the garlic, brussels sprouts and thyme, seasoning with salt and pepper and frying for about five minutes until the sprouts are softened. Add the squid and toss for a few minutes until lightly cooked through.
4. Add the linguine to the pan with the other ingredients plus a splash of the pasta cooking water. Toss to combine and serve with freshly grated black pepper and a light sprinkling of parmesan.
Adam's tip
To keep herbs fresh, wash them well and wrap them in damp kitchen paper and keep them in the crisper in a press-seal bag. Change the paper every few days and you'll get an extra week or so out of almost any herb.