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Chicken, Clam and Crab Linguine with Sun-dried Tomatoes and Chorizo

This recipe was inspired by a trip my husband and I took a few years ago. We went to spend a romantic weekend in Newquay, a gorgeous little seaside town perched atop Cornwall's magnificent Atlantic cliffs. With crystal blue waters and miles of sandy beaches reminiscent of any mediteranean holiday.

The weekend however, was marked by much more than the views, it was what we ate that left me lusting for more.

Tucked away on the high street and pretty easy to walk past and overlook, was a tiny take-away style restaurant called, Little Kahuna. It had no more than six tables for eating in and a queue out the door for take-away.

I ordered the crab and mussel linguine and asked that my mussels be substituted with chicken.

When it arrived it was beutifully plated and adorned with spring onion micro greens. It was magic. Bite after bite was perfectly balanced and a match made in heaven.

The umami flavours from the chorizo and sun-dried tomatoes made this dish one that I wanted to deconstruct and make mine. Upon returning home I made the dish in my own way, inspired by that experience. Using clams instead of mussels and keeping the chicken. It has been a favourite in our home many years on. The restaurant has since moved to a bigger location, most likely due to it's success. I don't see this on their menu anymore, but I can't wait to try anything else they have to offer when we visit again. Enjoy XOXO

Chicken, Clam and Crab Linguine with Sun-dried Tomatoes and Chorizo

Serves 4

60 ml. Extra virgin olive oil