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.
Grated zest and juice of 1 lemon
6 tbsp double cream
Salt and black pepper
Grated Parmesan to serve
- Cook the tagliolini in boiling, salted water until al dente.
- In a serving bowl, mix the lemon zest and juice with the cream and add salt, to taste.
- When the pasta is cooked, drain and mix with the sauce.
- Serve with plenty of Parmesan and a few good cracks of pepper.