Scallop and Chorizo Linguine
1 Great Glen Charcuterie Venison Chorizo sliced
350g dry linguine
2 garlic cloves crushed
15 cherry tomatoes, halved
50ml white wine
1 fresh red chilli, finely chopped
bunch of fresh parsley, chopped
salt & pepper
squeezed fresh lemon juice
parmezan cheese shavings
Place the tomatoes and garlic in a single layer in an ovendish with a glug of olive oil. Cook this slowly in a low oven (140C) for an hour or two until the tomatoes are cooked but still kept their shape.
Cook the linguine according to instructions.
Pop the sliced chorizo in a wide-based pan on a medium heat and cook for about 5 minutes until it has released its oils and is nicely browned.
Take the chorizos out of the pan and fry the scallops on a high heat in the same pan for 2 or 3 minutes in the oil released by the chorizo.
Put the chorizo back in the pan together with the slow roasted tomatoes, chilli, parsley, wine and the cooked linguine and a squeeze of lemon juice.