Cook along with Alan and me in real time as we make a smoked lardon and mushroom linguine – a clever one-pan pasta where the pasta cooks right in the sauce. The first time Alan made it, he thought there was no way it could possibly work. It does!
Tips from the evening:
- Garlic: the recipe says three cloves, but mine were enormous, so I used two. You can never have enough garlic, though!
- Keep a pair of tongs handy – as the pasta softens, it’s much easier to move around the pan. (Halving the recipe? Snapping the linguine makes it easier, but you lose your Lady and the Tramp moment!)
- Take it off the heat when it’s a minute away from al dente – it’ll absorb the last of the liquid as it rests.
- Season properly. Alan is very particular about salt and pepper, and it makes all the difference.
As we cooked, we chatted about how recipes should evolve – they’re a starting point, not a rulebook, which is exactly what my “fridge-raid” dishes are all about. I also share a little about the supper club: I started it thinking it would pay for handbags and holidays, and it became my main income for 17 years, with three six-course dinners a week by the end – plus summer Spanish nights outside with a guitarist and huge paellas.