Black fig and chilli tagliatelli
- 320g/11½oz fresh egg tagliatelli pasta
- 6 over-ripe black figs
- 2-3 tbsp extra virgin olive oil
- 1 clove garlic, finely sliced
- pinch dried chilli
- 125ml/4½fl oz double cream
- sea salt and freshly ground black
- ½ lemon, juice only
- ½ bunch purple basil
- ½ bunch green sweet basil
Bring a large saucepan of salted water to the boil and drop in the pasta. Cook for two to three minutes.
Meanwhile, remove the stems from the figs and chop into quarters and then into eighths.
Gently heat the oil in a heavy bottomed pan, then add the garlic and lightly fry until sticky and just golden.
Add a pinch of dried chilli and the chopped figs. Gently fry for about one to two minutes.
Add the cream and lower the heat, bringing the sauce to a simmer.
Season with salt, pepper and a squeeze of lemon.
Add a few of each of the different basil leaves and stir to combine.
Drain the pasta and add to the sauce, tossing to combine and coat the pasta.
Correct the seasoning, if needed, and divide among four serving bowls.
Garnish with strips of the grilled chilli, a few more basil leaves and shavings of parmesan cheese.