COOK-ALONG WITH ANTONINA PARKER

Bring a little Italian flavour to your kitchen by cooking up this walnut linguine from chef and writer Antonina Parker. The recipe originates from the Amalfi Coast and is super simple to cook up, using dried ingredients with just a couple of fresh ones.

We have listed the ingredients out below as well as the bits of equipment you’ll need so you just have to play the IGTV video to get the instructions. Do tag @antoninaparker and us @londontheinside in your photos and stories people, we will repost. Be well, cook well.

I N G R E D I E N T S
100g cherry tomatoes
150g walnuts
1 garlic clove
50g capers
70g anchovy fillets
100ml olive oil
1/2 a chilli, finely chopped
bunch of chives
pinch of caster sugar
zest and juice of 1 lemon
salt and pepper
160g dried pasta

WHAT YOU NEED
Saucepan
Blender / Nutribullet
Grater

Stay tuned for more Cook-Alongs and if you are a chef or have some serious cooking skills, then drop us an email and we can hook it up.