Gennaro Contaldo's Lemon and Chilli Tagliatelle

A simple lemon and chilli pasta by Gennaro Contaldo, why am I cooking so good! From: https://youtu.be/SwDJi_PB-wY I don't claim ownership of this recipe, but I like eating it.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep time! Firstly chop the garlic and chilli finely. Bring a pot of water to boil for the pasta. Roughly chop the fresh parsley, zest half the lemon and then cut in two and juice one half. Grate the parmesan. The prep is done! Now focus on cooking.

Step 2

Add a pinch of salt to the boiled water, this will dissolve and will help to flavour the pasta. Add the the tagliatelle to the water and cook for 10 minutes, or untill Al dente. Reserve a small cup of pasta water.

Step 3

Meanwhile, put a large wide-based pan, preferably nonstick, on a medium high heat. (Note! The next part takes a short time to cook, so wait untill the pasta is almost cooked!) Add the olive spread and melt. Once melted add the chopped garlic and chilli and cook for 1 minute.

Step 4

Stir in the lemon juice, zest and the chopped parsley, and a small splash of the pasta water. Cook for another 2 minutes.

Step 5

Put the drained tagliatelle into the frying pan and add a knob of olive spread. Stir all the ingredients together lastly add the parmesan cheese and give it a good mix up! This is your Lemon Tagliatelle!