Chorizo & Lemon Gluten Free Linguine With Zingy Salad

Boil a kettle

Add your gluten free linguine to a pot of boiled water and bring to the boil over a high heat

Cook the gluten free linguine for 8-10 min or until cooked with a slight bite

Once done, drain the gluten free linguine, reserving a cup of the starchy pasta water

While the linguine is cooking, peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your diced chorizo and cook for 4-5 min or until crisped

Chop your lemon[s] in half

Chop your cherry tomatoes in half

Combine the juice of half your lemon[s] with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of pepper – this is your zingy dressing

Wash your salad, then pat it dry with kitchen paper and add to a bowl with the chopped cherry tomatoes

Add the zingy dressing and give it a gentle mix up – this is your zingy salad

Once the chorizo has crisped, reduce the heat to medium and add your ground smoked paprika, chopped garlic and chilli flakes (can't handle the heat? Go easy!) and cook for 1 min or until fragrant

Add the drained gluten free linguine with a few splashes of starchy pasta water

Add your clotted cream and give everything a good mix up until fully combined

Tip: Add more starchy pasta water if your sauce is looking a little dry!

Add a squeeze of lemon and season with a pinch of salt and pepper – this is your chorizo & lemon gluten free linguine

Chop the remaining lemon into 1 wedge per person