Ingredients

• 600ml/20fl oz double cream
• 40g/1½oz dried ancho chillies (mild Mexican chilli pepper
• available from larger supermarkets)
• left whole
• 1 lemon
• whole peeled zest only
• ½ onion
• skin on
• 4 cloves
• 150g/5oz linguine
• 200g/7oz parmesan
• grated
• 4 smoked garlic cloves (available from larger supermarkets)
• finely chopped
• 2 tsp cracked black peppercorns
• 6 tbsp olive oil
• 25g/1oz fresh basil leaves

Directions

• Heat the double cream in a lidded saucepan over a gentle heat. Add the ancho chillies and whole lemon peel. Stud the onion half with the cloves and add it to the pan.
• Bring the mixture gently to a simmer. Just as it starts to bubble
• turn off the heat
• cover the pan with the lid and leave it on the hob to infuse for 30 minutes.
• Meanwhile
• cook the linguine in a pan of boiling
• salted water as per the packet instructions. Drain well into a colander and set aside for 10 minutes
• until the cooked pasta is dry and sticky.
• In a large mixing bowl
• mix together the grated parmesan
• smoked garlic and cracked black pepper until well combined. Stir in the linguine
• mixing well.
• Heat half of the oil in a small
• non-stick frying pan over a medium heat. Gather up the pasta and cheese mixture into a ball using your hands
• then press it down into the frying pan and fry for 3-4 minutes on each side
• or until crisp and golden-brown on both sides but soft in the middle.
• When the sauce has infused
• blend it in a food processor with the remaining oil until smooth. Strain through a fine sieve
• then stir the basil into the strained sauce.
• To serve
• slice the noodle cake into 8 portions. Serve in bowls with the sauce alongside.