Lemony Chorizo & Spinach Linguine

Boil a kettle

Add the linguine to a pot of boiled water with a pinch of salt, then bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite

Once cooked, drain the linguine and reserve a cup of the starchy pasta water

While the linguine is cooking, peel and finely slice (don't chop!) the garlic

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

Once hot, add the sliced garlic and cook for 1 min

Turn the heat up to medium-high, add the diced chorizo and cook for 4-5 min or until crisp

While the chorizo is cooking, zest 1/2 [1] lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Slice the remaining non-zested lemon into wedges

Once the chorizo is cooked, add the Chinese rice wine, soft cheese and 100ml [150ml] reserved starchy pasta water to the pan and cook for 2 min

Wash the spinach, then add it to the pan along with the juice of the zested lemon (reserve the wedges for garnish)

Season with a pinch of salt and pepper and cook for 1-2 min further or until the spinach is wilted and you are left with a loose sauce