Linguine with ginger, garlic and chilli
- Remove the leaves from the parsley stalks, chop finely and set aside. Chop the tender stems and discard the tough ones.
- Combine the parsley stems, oil, garlic (finely chopped), chilli and ginger (finely chopped) in a pan that's large enough to hold the pasta later, and cook over a low heat until the mixture is very fragrant - about 5 minutes. The garlic should not colour - use a simmer mat if necessary.
- Meanwhile, cook the pasta in plenty of salted, boiling water until al dente. Drain, reserving a small jugful of the cooking water. Add the pasta to the fragrant mixture, together with the chopped parsley leaves, and stir over heat for 2 minutes, adding enough of the reserved pasta cooking water to keep the mixture moist. Serve on heated plates.