Matt Sinclair


2 – 4 people


  • 80gm pancetta, finely diced
  • 1 clove garlic
  • 1 tsp chilli flakes
  • 1 cup panko crumb
  • 1/4 cup grated parmesan
  • 300gm Coles marinated artichokes, drained, roughly chopped
  • 1/3 cup chopped parsley
  • 2 Tbsp baby capers
  • 200gm baby spinach
  • Zest and juice of 1 lemon
  • 3 Tbsp Cobram Estate Classic Extra Virgin Olive oil
  • 400gm Coles Linguine
  • Salt and Pepper


  • Heat a pan over a medium-high heat. Add the pancetta and fry off for 5 minutes, stirring often until the fat has rendered and it turns deep golden brown. Add the garlic and chilli flakes, cook for 1 minute before adding the breadcrumbs. Toss to combine and cook for a further 1-2 minutes until toasted. Remove from heat, add the parmesan and toss through. Set aside.
  • In a large bowl, add the artichokes, parsley, capers, spinach, zest and lemon juice, and half of the olive oil, mix to combine.
  • Bring a pot of salted water to the boil. Cook the pasta as per packet instructions, until al dente. Strain and add to the bowl. Toss to coat evenly in sauce and drizzle with remaining olive oil. Divide between serving bowls and top with a good sprinkle of pancetta crumb and cracked black pepper.

Artichoke is very difficult – our friends at Wine Selectors recommend pairing this dish with a dry fresh wine in this instance a Vermentino or Sauvignon Blanc

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