Ingredients

Steps

• Heat the double cream with ancho chillies, lemon zest, and the clove-studded onion in a pan.
• Bring to a simmer, then remove from heat and cover to infuse for 30 minutes.
• Cook the linguine in salted water, drain, and let dry for 10 minutes until sticky.
• Mix the sticky linguine with parmesan, garlic, and cracked pepper in a bowl.
• Fry the pasta mixture in 45ml of olive oil, pressing into a cake, for 4 minutes per side.
• Blend the infused cream with the remaining oil, strain, and stir in the basil.
• Slice the pasta cake into 8 pieces and serve with the basil cream.