Squid Ink Linguine with Broccoli Cream Sauce and Egg

Whoever hates broccoli when they are little kids clearly has not tried this recipe yet. This recipe is inspired by the infamous Buon Ricordo’s Fettucine al tartufovo , with a twist. I have used squid ink linguine instead of plain fettucine and added broccoli to it. The marriage between runny egg yolk, cream and broccoli is irresistible! If I can pull off this simple recipe, so can anyone 😉

Squid ink linguine
3 Dollops of Butter
150 ml of Cooking cream
1 Broccoli (Only use the florets/head)
1 Egg

Add pasta to boiling water (with salt). In a separate pan, melt butter, add finely chopped broccoli florets/head and pour cream. Let it simmer in low heat for 3 minutes. Toss in your al dente pasta into the cream. Fry/ poach egg. Serve it on the linguine.

Poke your egg yolk. I like mine runny. Mix well with the linguine and marvel at how tasty a simple dish can taste!


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