Seeing as I am now 30, driving to collect takeaway before midday in your pjs does not seem like an option. So instead, I opened the fridge and deliberated until the lightbulb flickered with some South West spaghetti. I was longing to use my Coat of Arms (kangaroo and emu) chorizo from Margaret River Venison and thought the Oak Valley Truffle Butter from Urban Locavore would add some earthy depth.
Ingredients
cloves garlic, chopped
VOO olive oil
30g Coat of Arms chorizo, sliced
5 mushrooms, sliced
armesan, grated
tbs truffle butter
paghetti
alt and pepper, to taste
Method
dd water to saucepan and bring to the boil, add spaghetti until al dente.
anfry garlic, chorizo and mushrooms in olive oil on medium heat
eason
lace into bowls, top with grated parmesan and a good dollop of Truffle Butter
COFF
