sweet Italian sausage or half sweet half hot
fresh linguini
dried black currants – quantities can vary but at least put in a handful per person
fresh squeezed lemon juice
a bit of olive oil
sea salt and fresh ground black pepper
Fresh grated parmesan cheese
Take the sausage out of the casings and crumble into a hot skillet. Fry until brown, drain fat, set aside. You can cook up the linguini while the sausage is frying. When pasta is cooked and drained, toss with the sausage in the skillet and add lemon juice and a bit of olive oil to coat the linguini. Season with salt and pepper. Serve, and top with parmesan.