3 cloves garlic, minced
Half stick of chorizo roughly chopped
2 shallots, minced
1 tablespoon fresh thyme, finely chopped
2 tablespoons vermouth
1/4 cup cream
50g macademia nuts, toasted lightly and roughly chopped
Half pack of spaghetti
Italian Parsley, chopped finely for garnish
Saute chorizo, then remove. Saute shallots and garlic for 2 minutes, then add mushrooms and saute till brown.
Add thyme and cook, then return chorizo. Add vermouth to deglaze pan, then add cream.
Boil spaghetti in pot of salted water, then remove when al dente and add pasta to pan. Keep some liquid to thin out sauce. Mix in macademia nuts, sprinkle with parsley and serve with parmesan cheese.
Serves 3-4 as a first course.