Tagliatelle al
limone ( Tagliatelle with lemon )
Pasta with lemon is very common along the Amalfi Coast and it can be prepared in various ways , often simply with olive oil , lemon and parsley . This is my favourite way , with chilli and garlic . The addition of a little butter at the end makes the sauce lovely and creamy – perfect for the tagliatelle to absorb .
Gennaro Contaldo
SERVES 4 320g tagliatelle 3 tbsp extra virgin olive oil 1 garlic clove , finely chopped ¼ red chilli , finely chopped 25g butter 1 unwaxed lemon , zested and juiced 20g grated parmesan , plus extra to serve handful of flat-leaf parsley , finely chopped
AS SEEN ON THE
Italian Kitchen
1 Bring a large saucepan of salted water to the boil , add the tagliatelle and cook following pack instructions until al dente . 2 Meanwhile , heat the extra virgin olive oil in a large frying pan , add the garlic and chilli and sweat over a medium heat for a minute or so . Add a ladleful of the pasta water , then the butter and allow to melt , before adding the lemon juice . 3 Drain the tagliatelle and , using a pair of tongs , add it to the pan and mix well . Stir in the parmesan and parsley . Serve immediately , sprinkled with the lemon zest and extra parmesan , if you like .
Credit : Gennaro Contaldo ’ s Limoni ( Pavilion Books ). Image credit to David Loftus .
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