Spicy Squid Sausage Linquine

Spicy Squid Sausage Linquine

Recipe by Kedy Chou, chef/owner of Jaimiba


2 sausages
4 pieces cherry tomato from LOUU Confit cherry tomato with herbs
4 squids from LOUU Capers and squid confit
30g LOUU Spicy butter
250g linguine
30g Pecorino cheese
2 green onion


Boil a pot of water (add 1% salt).
After the water boils, add the noodles and cook for 10 minutes.

Cut the sausage into thin strips and chop the capers (from LOUU Capers and squid confit).
Cut the body part of the squid in half. Remove the tentacles (for fragrance).
Cut cilantro into sections and finely chop green onions for later use.

Heat a wok and add a tablespoon of oil from the squid confit or cherry tomato confit.
Sauté the shallots until fragrant. Add sausages, squid tentacles, capers, and confit cherry tomatoes.
After frying, add the cooked noodles and 100c.c of noodle water.
Cook the noodles over medium heat for about 2 minutes, allowing the sauce to concentrate and the noodles to absorb the taste.

Add spicy butter and mix well over low heat.
After the butter melts, stir in the cilantro and pecorino cheese.
Turn off the heat and it’s ready to serve.


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