SPRING ONION LINGUINE

A Seasonal Supper for May that takes 15 minutes

Hello and happy Monday, More Please subscribers!! Today I am coming at you with our May installment of a Seasonal Supper and it is an absolute blinder, I must say.

Before I begin, I just wanted to remind you that on this Wednesday 15th in the morning I will be announcing something really quite special, please keep an eye on your inboxes. I’ll be trying to contain my bursting heart until then.

RIGHT. SPRING ONION LINGUINE OR LINGUINE AL CIPOLLOTTO.

This is a seriously divine and seriously speedy pasta dish that is a wonderful way to use up spring onions. It’s also one of those dishes that you can grab the ingredients for on the way home from work, and then find yourself sitting in the garden in the evening sun with a stunning plate of food and a glass of wine after only 15 minutes of cooking.

Spring onions in this country are not as thick and purple as the “cipollotti” of Italy, but I wanted this recipe to work perfectly with the sometimes quite sad looking “salad” onions we find in our local supermarkets. They are, as their name suggests, in season now and are particularly fragrant and sweet. Cooked simply and swiftly in butter, emulsified with linguine, pasta water and parmesan, brightened with lemon and mint - this is a worldie of a pasta dish that seems so much more than the sum of it’s parts.

Given the slurpy, coating nature of this sauce, I recommend using a long pasta like linguine, bucatini or mafaldine. Plus that works best with the long strands of green onion that are melted through. This is also a great base sauce for other things - leave out the parmesan but add crab meat, brown shrimp or even good quality tinned tuna. Alternatively crisp some guanciale or pancetta to mix through.