• 100g butter
  • small pack sage, leaves picked
  • 100ml chicken or vegetable stock
  • ½ lemon, juiced
  • 350g fresh egg taglierini (or fresh egg tagliatelle or linguine)
  • grated parmesan (or vegetarian alternative), to serve


  • STEP 1

    Melt the butter in a frying pan. Add the sage leaves, then cook on a low heat until the butter turns nutty and smells biscuity. Scoop out the sage leaves and set aside. Add the stock and half the lemon juice, and whisk well.

  • STEP 2

    Bring a large pan of salted water to the boil. Tip in the pasta and cook following pack instructions, then use tongs or a spaghetti spoon to transfer it to the butter pan. Toss well, adding a spoonful of the pasta water if needed to loosen the sauce. Add extra lemon juice and seasoning to taste.

  • STEP 3

    Divide between warm pasta bowls and serve topped with the sage leaves, lots of black pepper and parmesan.

Recipe from Good Food magazine, February 2018

Goes well with


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A star rating of 4.7 out of 5.6 ratings