Tagliatelle with figs and chili

A simple and very nice pasta dish adapted from the river cafe pocket cook book recipe.

Mix 100 ml double cream with the zest of 2 lemons and the juice of one. Wash and cut off the fig stalks and cut into quarters.
While cooking the tagliatelle fry the figs very shortly (just to caramelize) on each side. Set aside and season with chili flakes (from two chillies).
Drain the pasta, put back in the pan, ad the cream mixture and the figs season with salt and pepper.
The different tastes and the spice of the chili works beautifully in this dish.

The river cafe pocket cook books I keep in my office, the place where one really needs cook books - I think. After work I usually have no Idea what to buy and cook for dinner. I think with every cook book one buys, one should get a login to an online recipe service...

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