Padstow Kitchen Garden's Chilli + Garlic Kalette Linguine

Most people don’t think of cooking a pasta dish on the Big Green Egg, but this one really benefits from the hearty, smoky flavour, and makes a speedy crowd pleaser! This is a recipe created by Ross from Padstow Kitchen Garden. 

Big Green Egg Set Up:

With wok attachment in place, heat to 220–250°C with the dome open.

Browse Ross' favourite cookware, including the Big Green Egg here!

Method

Step 1: Cook the Pasta

Boil linguine in well-salted water using Cornish Sea Salt Flakes.

Reserve 250ml pasta water before draining.

Step 2: Start the Wok Cook

Add a small amount of oil to the hot wok.

Add the kalettes first with a splash of water.

Stir-fry/steam for 3–4 minutes until tender and slightly charred.

When the kalettes are nearly ready, add the garlic and chilli flakes and a decent sprinkle of Cornish Sea Salt Flakes.

Fry for 5–10 seconds until fragrant.

Step 3: Build the Sauce

Add roughly 150ml of the reserved pasta water.

Let it bubble into a glossy, emulsified base.

Step 4: Add the Pasta

Add the linguine and toss well.

Season with Cornish Sea Salt's Really Garlicky Sea Salt and a few cracks of fresh black pepper.

Step 5: Finish with Flavour

Add lemon juice to taste

Sprinkle in 1 tbsp chopped flat-leaf parsley and toss through.

Serve with optional grated Parmesan.

Serve: Straight from the wok - fresh, garlicky peppery and smoky, with the kalettes still vibrant and tender.