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Adapted from Claudia Roden’s Tagliolini with lemons, but as we couldn’t find this pasta chose another thin version with great success. Perfect for lunch or in small portions for a starter.

Wine Suggestion: Paired with Sartarelli’s Sparkling Verdicchio which captured the sunshine and joy of the Adriatic coast. Full of pure fruit flavours, hints of almond and lemon and a real balance between a crisp, fresh acidity and fruit.

Capellini with lemon – serves 2 to 4

  • 200g capellini (or tagliolini or whatever long and very thin pasta you can find)
  • 1 lemon, grate the zest and juice
  • 6 tbsp double cream
  • grated Parmesan or Grana Padano, to serve

Cook the pasta in lots of boiling water according to the timings on the pack.

Mix the lemon zest and juice with the cream in a serving bowl and season with salt.

Add the cooked and drained pasta into the serving bowl and mix with the sauce.

Serve with lots of black pepper and cheese.

(Original recipe from Med: A Cookbook by Claudia Roden, 2021)

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