Linguine All' Espagnola

Again, apologies must come for not updating this more in recent weeks - now that the kitchen's finished I am able to cook again, but I hardly seem to be making incredibly exciting food worth writing up. In any case, enjoy this pasta dish I whipped up the other day. My pidgin Italian probably doesn't make any sense, but that's just the way I roll. The dish takes its cue from the classic All' Arrabiatta sauce, so I just bastardised it for my own ends. I'd like to think I picked this meal up during the few times I've been to Spain (and subsequently fallen in love with the country and its cooking) but most of the time I was there I was too pissed on Sangria to cook. Oh well.

Serves 2

200-250g Linguine

2 Medium Onions

4 Cloves Garlic

2 inches chorizo

1 tsp Dried Thyme

2 tbsp Tomato Puree

2 Chillies (optional)

2 Egg yolks

Set a large pan of salted water on to boil for the pasta, and cook until al dente according to packet instructions. When draining the pasta, reserve a mug of the starchy water, and add to the pasta again once it's fully drained - this stops the pasta from sticking in the saucepan and helps the sauce to coat it. While the pasta boils, prepare the topping. Dice the chorizo as finely as possible and fry gently in a little olive oil for a few minutes. Finely slice the onion and add to the frying pan once the chorizo's starting to release its fat. Keep frying on a low heat, finely chop the garlic and chillies and add to the pan as well, along with the thyme and tomato puree. When everything's all nice and soft and orange, stir it into the pasta, and serve. While it's still hot, place an egg yolk on top of each serving, and beat it in with your fork. Season generously with black pepper, and enjoy.

The addition of raw egg may seem strange (and not for the faint-hearted) but the residual heat of the pasta cooks it, and it adds a lovely richness to the meal. Definitely not one if you're watching your cholesterol, but what the hell. It's only lunch.