I have a passion for figs, usually served with prosciutto or serrano ham and shavings of parmesan then drizzled with a lovely balsamic dressing in a salad, yum. I had never thought of putting them with pasta until I discovered this dish in the River Cafe Pasta & Ravioli pocket book. The combination of lemony cream, caramelised fig and slight hint of chilli is quite delicious.
Tagliatelle with fresh figs and chilli - serves 4
350g dried egg tagliatelle
8 black figs, stalks removed, cut into quarters
2 dried red chillies, crumbled
zest of 2 lemons
juice of 1 lemon
100ml double cream
50g freshly grated parmesan
extra virgin olive oil
Mix the lemon zest and juice into the cream and season. Cook the tagliatelle in boiling salted water until al dente.
While the pasta is cooking, heat a frying pan large enough to hold the figs in one layer. Add 2 tbsps of olive oil and when smoking, place the figs in the pan, turning them immediately to caramelise on each side. Remove from the heat, sprinkle with the chillies ans season.
Drain the pasta, return to the pan, then stir in the cream mixture and toss together. Add the figs and serve with the parmesan sprinkled over.