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

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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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