500g San Remo Curls
100g unsalted butter, diced
1 tbsp extra virgin olive oil
1 birdseye chilli, chopped
1 garlic clove, chopped
½ cup parsley finely chopped
½ cup basil, finely chopped
Salt and pepper
Juice of 3 lemons
Zest of 1 lemon
Parmigiano cheese, grated, to serve
Into a pot of boiling salted water, add the pasta and cook until just al dente – about 8 minutes.
Meanwhile, in a pan, melt the butter and olive oil together, then add the chilli and garlic and fry until fragrant. Add the parsley, basil, lemon juice and zest. Season with salt and pepper and toss to combine.
Once the pasta is a minute from being ready, transfer the pasta and about ½ cup of cooking water to the pan and toss to combine.
Serve with Parmigiano cheese and cracked black pepper.