Dough Hands Chilli Tuna Linguine
It's letter L of Alphabetti, an A-Z of Twisted pasta. This linguine is one of the recipes from the DELLI x Twisted pasta box - coming soon!
5 minutes prep
15 minutes cook
Serves undefined
Ingredients
- 75gstale bread
- Olive oil
- Zest of 1 lemon
- 1 x 160g tintuna in olive oil
- 1large clove garlic (thinly sliced)
- 200glinguine
- 60gbutter (cubed)
- 60gHackney Hotty hot sauce
- 15gfresh basil
- Salt and freshly ground black pepper
Hannah Drye (of Dough Hands fame) makes some of London’s best pizza — and now a killer hot sauce to match. Hackney Hotty, made with colleague Tom Budakan, isn’t just for crusts - here stirred through a simple tuna pasta for a fiery twist. The lemony breadcrumbs add zest and texture - what’s not to love?
Method
Blitz the bread to rough crumbs. Toast the crumbs in 1 tbsp olive oil until golden, then remove from the head and season with salt, pepper and lemon zest.
Drain the tuna, reserving its oil, and set aside until needed.
Fry garlic in the tuna oil over medium heat for 5 mins until just starting to brown. Add the tuna to the pan and remove from heat.
Cook the pasta according to packet instructions until al dente, then drain, reserving some pasta water.
Add the pasta to the pan with the butter and allow to melt over low heat. Once melted, add the Hackney Hotty.
Toss well with a splash more pasta water until sauce is emulsified and creamy. Tear up basil and stir through.
Shower with the lemon-y breadcrumbs, and dig in.
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