Crushed Corn Thins slices are the perfect bread crumb replacement for a gluten free Pangrattato sauce, while also adding a subtle popcorn flavour. This may be your new favourite quick and easy pasta dish.
Estimated time
Servings:
Crushed Corn Thins slices are the perfect bread crumb replacement for a gluten free Pangrattato sauce, while also adding a subtle popcorn flavour. This may be your new favourite quick and easy pasta dish.
400g gluten free linguine
Sea salt
Juice of 1 lemon
Extra virgin olive oil
Parmesan, to serve (optional)
CORN THINS PANGRATTATO
80ml extra virgin olive oil
5 Corn Thins Original slices, crushed into a fine crumb
1 tsp dried chilli flakes
6 cloves garlic, finely chopped
Finely grated zest of 1 lemon
2 tbsp chopped parsley leaves
Sea salt and freshly cracked black pepper
To make pangrattato, heat olive oil in a large frypan over medium heat. Add crushed Corn Thins slices and chilli flakes and cook, stirring, for 3-4 mins until crispy and the oil has absorbed. Add garlic and lemon zest, season generously then continue to cook, stirring, for 2 mins until fragrant. Remove from heat and stir through parsley.
Bring a large saucepan of generously salted water to the boil. Cook linguine according to packet instructions. Drain, reserving 80ml of the cooking water. Return drained pasta to the pan, add reserved water, lemon juice and a splash of olive oil, toss to coat.
Divide pasta between four bowls and top with Corn Thins pangratatto and parmesan (if using) to serve.
