My mum, who has always had this notion that she is the best cook in the family (which belongs to my late Dad, by the way), decided to hand us some chinese sausages.
She was rambling on how to cook this and cook that with the sausages, and despite her best intentions, we were more likely to do it our way.
And it so happened, I had this penchant for pasta one late night, and with our fridge running low on cookable ingredients, that I decided to incorporate the sausages for a pasta dish. Hence, Chinese Sausage Linguine.
Cook some linguine in boiling water for about 8-10 minutes until they are soft but not overly so.
In a pan, chop some sliced garlic and heat it in the pan with some olive oil for a minute or two until the flavors infuse the air. Add a dash of white wine and let the garlic sizzle in the alcohol for awhile.
Add in the sliced chinese sausages and toss it with the garlic until they are well caramelised.
Add in some chicken stock and about half a cup of water and bring the mixture to a boil. Let the liquid reduce by more than half, or until a thickened sauce is achieved. Add in a knob of butter.
Add the cooked linguine into the mixture and toss with the chinese sausages and garlic until they are well infused. Season with some pepper.
Plate the linguine and add in the garlic and sausages, and spoon some of the sauce over it. Add in some chopped parsley or coriander for garnishing purposes.
To finish, drizzle some extra virgin olive oil over the pasta. The sweetness of the sausages will somehow pair nicely with the garlic and sauce that was derived from the cooking process.