Saturday, June 7, 2008

Fig And Chilli Tagliatelle

Fig And Chilli Tagliatelle
serves 4

350g/12oz egg tagliatelle
2 tablespoons extra virgin olive oil
8 black figs, each cut into 8 wedges
2 dried red chillies, crumbled
finely grated zest of 2 lemons and juice of 1
125ml/4fl oz double cream
50g/2oz Parmesan cheese,
salt and ground black pepper

• Bring a large pan of lightly salted water to the boil, and cook the tagliatelle until al dente. Drain.
• Meanwhile, heat a large frying pan, add the oil and, when smoking, carefully put the figs in the pan, turning them immediately to caramelize. Season with salt and pepper, and add the chilli.
• Stir the lemon zest and juice into the cream, and mix into the cooked pasta. Add the figs and serve hot, scattered with the Parmesan.

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