Chickpea linguine with samphire and lemon

Method

1. Cook the linguine according to the pack instructions. Reserve a mugful of the pasta cooking water, then drain well. While the pasta is cooking, heat the olive oil in a large non-stick frying pan.
2. Add the garlic cloves, red chilli and a bunch of chopped fresh parsley stalks (reserve the leaves for later). Cook over a medium heat for 3-4 minutes until fragrant. Pour in the white wine, then simmer for 2 minutes.
3. Stir in the samphire and chickpeas, then warm through. Add the drained linguine to the pan, tossing to coat. Toss with a splash of the reserved pasta water until well coated and saucy.
4. Season to taste with a squeeze of lemon juice, salt and plenty of black pepper, then stir in the chopped reserved fresh parsley leaves. Finish with a drizzle of olive oil.