Ingredients

• 400g linguine
• 300g chicken pastrami (Inghams brand)
• 1 bunch fresh basil
• 2 tablespoons cornflour
• 250ml (1 cup) light soy milk
• 185ml (3/4 cup) Massel chicken style liquid stock
• 1 egg, lightly whisked
• 1 tablespoon drained capers
• 12 kalamata olives
• 2 tablespoons chopped fresh chives
• Freshly ground black pepper

Chilli breadcrumbs

• 2 teaspoons olive oil
• 1/4 teaspoon ground chillies
• 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
• Salt & freshly ground black pepper

Method

• Step 1 Bring a large saucepan of salted water to the boil. To make the chilli breadcrumbs, heat the oil and chilli in a small frying pan over medium heat. Add the breadcrumbs and season with salt and pepper. Cook, stirring, for 2-3 minutes or until lightly toasted. Transfer to a bowl and set aside.
• Step 2 Add pasta to boiling water and cook following packet directions or until al dente. Drain and return to saucepan. While pasta is cooking, cut pastrami into 5cm-long strips. Tear enough basil leaves to make 1/3 cup, firmly packed. Set aside.
• Step 3 Place the cornflour in a medium saucepan and stir in enough soy milk to dissolve cornflour. Stir in remaining soy milk and chicken stock. Stir over high heat until mixture boils and thickens slightly. Remove from heat and stir in pastrami, basil, egg, capers, olives and chives. Taste and season with pepper.
• Step 4 Add the sauce to the pasta and gently toss to combine. Divide the pasta among serving bowls and sprinkle with chilli breadcrumbs. Serve immediately.