Serves: 2 – 4

Nat and I had this Sicilian dish as the starter of a slow lunch and what a way to start.

It hero’s lemon and it is just “incredibly delicious” as Claudia puts it in her book Med. Absolute lemon simplicity, especially with a fresh pasta as we did.

And completely elegant.

P.S. Nat wasn’t entirely sure this dish was type-up-worthy. She very much liked it, though found it very much on the lemon side. Nat suggested adding some fresh chilli to cut through.

I absolutely love lemon so this was a home-run for me, though we both agreed, as a starter only.

Ingredients

200gm tagliolini
Salt
Grated zest and juice of 1 lemon
6 tbsp double cream
Salt and black pepper
Grated Parmesan to serve

Method

1. Cook the tagliolini in boiling, salted water until al dente.
2. In a serving bowl, mix the lemon zest and juice with the cream and add salt, to taste.
3. When the pasta is cooked, drain and mix with the sauce.
4. Serve with plenty of Parmesan and a few good cracks of pepper.