|500 g||pasta — linguine|
|6||garlic — cloves, crushed with sea salt|
|1/4 cup||fresh chillies — 573|
|1/4 cup||lemon juice — fresh|
|70 g||rocket — wild|
|1/3 cup||parmesan cheese — grated|
|sea salt and freshly ground black pepper|
|olive oil — extra virgin|
Heat the olive oil in a small pot over medium heat, add the garlic and cook, stirring, for a few minutes, until the garlic is softened and fragrant but without colour. Set aside.
Cook the linguine according to packet instructions, drain and return to the pot.
Add the garlic oil, lemon juice, rocket and Parmesan. Toss well, season and serve up into bowls. Finish with a drizzle of olive oil and sprinkle some more Parmesan over the top. Eat immediately.