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Wild Boar & Garlic Linguine

Bring a pan of slightly salted water to the boil and add the linguini.

When the pasta is half cooked get the oil to a medium heat in alarge frying pan and add the boar salami, cutting it into small cubes, should be about 5-7mm-ish. Fry these for 4 minutes.

Finely chop the garlic and add to the oil along with the oregano, turning the heat down low. Shake the pan a bit to make sure everything is covered by the oil.

After the garlic is in it should only take a few minutes, you don't want the garlic to brown. Drain the linguini and add to the frying pan. Cover the pasta well by tossing in the oil, ensuring the salami is evenly spaced.

Crack lots of black pepper over the pasta then mix through again.

Serve with a bit of parmesan or hard cheese of your choosing.

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This is a recipe that I make quite regularly if I get in late or have had a busy day as it is so quick and painless. The ingredients are things I usually have in as they store for so long.

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I vary the type of salami depending on what is available to me at the time, I quite often use chorizo which works well, adding basil instead of oregano. This usually depends if I have visited Borough Market recently to get the boar salami, produced in Cumbria and sold in one of the little stalls there.

Comfort food at it's best

You may think that there is just far too much garlic and it will be way too over powering. Be bold! The way the garlic fries in the oil permeates through and takes on a more subtle flavour as garlic does when it is roasted. The boar salami after it has been fried for a few minutes shrinks and also flavours the oil.

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Five Burrows, Devon
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