Fig and chilli pasta

05/10/2009 by D.

4 fresh, ripe figs
1 carton single cream
1 red chilli
1 lemon (juice and rind)
1 tsp butter
1 tsp olive oil
1 pack fresh egg pasta ribbons
freshly grated parmesan
freshly ground black pepper

…this is how I cook the river cafe favourite… the figs weren’t in the bag, but a chilli was still in the fridge and figs are everywhere at the moment.

Cut off and discard the stalk from each fig, then chop into 12 pieces.  Boil the pasta water.  Juice and rind the lemon.  Finely chop the chilli.  Grate the parmesan.

Heat the butter and oil in the pan, add the fig pieces and leave to caramelise, turning gently, for around 5 mins.  Add the chilli, lemon juice and rind to the pan.  Stir, then add the cream and leave to bubble through.  Put the pasta on to cook for two minutes, or until it floats.

Drain the pasta, mix thouroughly with the sauce.  Serve with parmesan and black pepper.

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