Linguine with Chorizo and Shallots

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Chef's secret

Lola had recently been reading 'Kitchen confidential' by Anthony Bourdain. In it he reveals the secret of delicious restaurant food, so wait for it - drumroll please........

It's Butter and shallots, so to put this to the test we devised this simple pasta dish - and by all accounts it was very, very tasty indeed. Maybe not the healthiest advice to follow everyday, but every once in a while, sure what's the harm. 4 shalots, finely chopped

2 cloves garlic, finely chopped

about 10 slices of chorizo, chopped into squares

Butter
olive oil

2 tbsps creme fraiche

lots of grated Parmesan

S & P

Cook the linguine the way you like it. Meanwhile, saute the chopped shallot and garlic in a frying pan with a big dollop of butter until soft & translucent. Add the chorizo and cook until it has released some of its red oils into the pan. Add the cooked linguine to the pan with the shallot/chorizo. Stir in the creme fraiche, and another glug of olive oil and half the Parmesan. With a spoon and a fork, toss everything about until evenly coated. Season, and serve topped with the extra Parmesan.We're off to the Electric Picnic tomorrow morning, we may well be heading here for a few snacks during the weekend - looks great. If we're together enough we may even try to review some of the food.....we'll see