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Linguine with sherry sauce

Serve: Serves 2, with a salad

1 egg, beaten

2 tablespoons of fresh lemon juice

2 tablespoons of olive oil

Salt and pepper

4 ounces pancetta or pancetta substitute, finely chopped

1 large egg, beaten

2 cloves garlic, finely chopped

1 1/2 cups of fresh baby gem or any variety of small olives

10 baby artichokes, large stems removed, with leaves discarded

1/4 cup Italian herbs such as parsley, oregano, thyme, orelette, tarragon, scallions or basil

1/2 pound linguine

Make the sauce

In a non-reactive saucepan, combine the egg and olive oil. Add the eggs and pepper to taste. Add the pancetta, lemon juice and season with salt and pepper. Bring to a boil, whisk, and cook for 2 to 3 minutes. Meanwhile, whisk the egg, garlic and olives.

Finish the pasta

In a pot large enough to fill the pan, bring the pasta water to a boil. Add the pasta and 1 cup of the sauce. Cook and stir over the heat, until al dente and then drain and place on a clean surface. Add 2 tablespoons of the sauce to each pasta strand, drizzle the remaining sauce over the noodles and toss to coat evenly. Serve immediately.

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