Creamy za'atar pasta

Boil salted water and cook the linguine 2 minutes less than al dente.

Drain in a sieve, keeping the starchy pasta water in a jug.

Rinse the pan, heat a good amount of olive oil over medium heat and saute the thinly sliced garlic about 3 minutes.

Add zaatar, chilli flakes and black pepper and fry a minute to bloom them.

Add pasta water and boil 30 to 60 seconds to reduce slightly; its starch thickens the sauce.

Toss in the linguine until coated, then stir in a large spoonful of labneh and a little sumac until creamy. Check for salt.

Plate with tongs and sprinkle with more zaatar.