for 4 person

Crumble

2 tbsp	olive oil
50 g	panko breadcrumbs
2 tbsp	rosemary, finely chopped
¼ tsp	sea salt

Linguine

500 g	pasta (e.g. Linguine)
	salted water, boiling

Sauce

1 tbsp	olive oil
1	shallot, finely chopped
80 g	dried tomatoes in oil, drained, cut into strips
400 g	leaf spinach
2 dl	single cream for sauces
¼ tsp	salt
a little	pepper

How it's done

Crumble

Heat the oil in a frying pan. Reduce the heat, fry the breadcrumbs and rosemary for approx. 5 mins. until crispy. Remove, season with salt and set aside.

Linguine

Cook the linguine in boiling salted water until just al dente, drain and reserve approx. 100 ml of the cooking water.

Sauce

Heat the oil in the same frying pan. Add the shallot, sauté for approx. 3 mins., add the tomatoes, cook briefly. Add the spinach in batches, allow to wilt. Pour in the cream and reserved cooking water, reduce for approx. 5 mins., season. Add the linguine, mix and plate up. Sprinkle the reserved crumble on top.

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