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Food

Linguine with Figs, Cream and Chilli

Preparation time
10
Cooking time
20
Serves
4

INGREDIENTS

320gm fresh egg pasta

6 over ripe black figs

4 long red chillies grilled, peeled and de-seeded

1/2 bunch of purple basil

1/2 bunch of green sweet basil

1 clove of garlic finely sliced

Pinch of dried chilli

2-3 tablespoons of extra virgin olive oil

1/2 cup of double cream

200gm block of Parmesan cheese to shave

1 lemon

Cracked black pepper

Salt

METHOD

1. Bring ample amounts of water to the boil and season with salt to cook the pasta.

2. While the water boils, remove the stem from the fig and chop into quarters and then into eights.

3. Gently heat the oil in a heavy bottomed pan. Add the garlic and lightly fry until sticky and just golden. Add a pinch of dried chilli and the chopped fig. Gently fry for about 1-2 minutes.

4. Add the cream and lower the heat and just simmer. Season with salt. Pepper and a squeeze of lemon. Add a few of each of the different basil leaves.

5. Drain the pasta of all it water and add to the sauce. Toss to combine and coat the pasta. Correct the seasoning and divide between four bowls.

6. Garnish with strips of the grilled chilli basil leaves and shavings of Parmesan cheese.

Food
Preparation time
10
Cooking time
20
Serves
4

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