Linguine with pancetta and black olives recipe

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  • Serves 4
  • 20 mins to prepare and 14 mins to cook
  • 340 calories / serving
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ITALIAN linguiniwithpepperspancettablackolives He

Cook the linguine in a large saucepan of boiling, salted water until 'al dente'; usually 8-10 minutes.

Meanwhile, heat the olive oil in a large frying pan over a moderate heat and saute the garlic and pancetta for 3-4 minutes, stirring occasionally. Add the peppers and reduce the heat a little, continuing to stir from time to time. Drain the linguine when ready and reserve some of the cooking liquid. Add the pancetta and peppers mixture to the pasta and toss well, adding a little of the cooking liquid to moisten.

Season to taste. Transfer to serving plates and garnish with the sliced black olives. Finish by garnishing with a sprig of parsley. Serve immediately. 

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  • Ingredients

  • 300g linguini
  • 1 red pepper, de-seeded and sliced
  • 1 yellow pepper, de-seeded and sliced
  • 1 clove garlic, minced
  • 25ml olive oil
  • 50g pancetta, cut into lardons
  • 50g pitted black olives, drained sliced
  • sprigs of parsley, to garnish
  • salt
  • pepper
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  • Energy 1427kj 340kcal 17%
  • Fat 13g 19%
  • Saturates 3g 15%
  • Sugars 6g 7%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 46.6g Protein 11.6g Fibre 2.4g

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