serves 4
ingredients
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,
freshly grated
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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