Sage and Butter Tajarin Pasta
- 100g salted butter
- Small pack of sage, leaves picked
- 100ml chicken stock (or veg stock)
- ½ lemon, juice only
- 350g high quality fresh egg linguine
- Grated parmesan, to serve
- Melt the butter in a large pan, and add the sage leaves. Fry on a low heat until the butter is slightly browned and nutty, then scoop out the sage leaves and set to one side. Add the stock to the butter and a squeeze of lemon, and whisk to combine.
- Cook the linguine in salted boiling water until al dente, then transfer to the pan with the butter. Toss well, season, and serve topped with the fried sage, lots of black pepper, and a mountain of grated parmesan.
10 mins
4 serving