- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- small pack sage, leaves picked
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 100ml chicken or vegetable stock
- ½ lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 350g fresh egg taglierini (or fresh egg tagliatelle or linguine)
- grated parmesan (or vegetarian alternative), to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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.
Divide between warm pasta bowls and serve topped with the sage leaves, lots of black pepper and parmesan.