Lemon Cream Linguine

If I was only allowed to pick one of the pastas from my Midweek Recipes book then this would be the one. The marriage of lemon, garlic and cream makes this linguine feel so chic. It’s easy yet elegant, and a reminder that less is so often more when it comes to cooking. Sometimes I want loads of different colours and textures for dinner, and sometimes I just want this pale, citrusy beauty.

Definitely one to make for your loved ones.

Serves 2

Takes 15 minutes

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1 tsp salt

200g dried linguine or spaghetti

2 garlic cloves, peeled

1 lemon, zested, plus 1½ tbsp juice

30g Parmesan cheese

30g butter

60ml double cream

First, add the salt to a medium pan of water then bring to the boil. Cook the pasta until ‘al dente’ or to your liking, this usually takes between 7–9 minutes. Use a mug to reserve a few spoonfuls of the cooking water. Drain the pasta in a colander.

Meanwhile, get organised with the remaining ingredients so that you can bring the sauce together really quickly once the pasta has cooked. Using a microplane, finely grate the garlic, zest the whole lemon and finely grate the Parmesan. Measure out the lemon juice, butter and cream.

Heat the butter in a large frying pan on a medium heat then add the garlic and lemon zest, gently frying for 1–2 minutes until fragrant, but not catching or burning.

Reduce the heat to low then add in the Parmesan and cream until melted into a glossy, creamy sauce. Remove from the heat.

Toss in the pasta, stir a few times to encourage your sauce to become beautifully silky, then add the lemon juice, stirring constantly. Add in a few splashes of reserved cooking water if you think the sauce needs loosening slightly then taste for seasoning. Divide between 2 bowls then tuck right in.