38 The Times Magazine
- CACIO E PEPE
- 1 tsp black peppercorns
- 160g pecorino
Toast the peppercorns in a dry, hot pan
until you start to smell the pepper
without it burning. Remove from the pan
and crush well in a mortar with a pestle.
Cook the pasta according to the packet
instructions. Drain the pasta and reserve
a couple of cups of pasta water. Add this
cooking water to the pan, add the cheese
and pepper and swirl, stirring and tossing
until you achieve a sauce. Add the pasta
and toss to coat the pasta. Grind some
fresh pepper on top and add a sprinkle
of cheese to finish.- CLAM LINGUINI
- 2 cloves garlic, sliced
- 2 tbsp olive oil
- 500g small clams, cleaned
and rinsed - Glug of white wine
- Handful of flat-leaf parsley
Angela Hartnett is chef-patron
of Michelin-starred Murano
(muranolondon.com) and
Cafe Murano (cafemurano.co.uk)