Nigella Lawson’s lemon linguine is simple lunch with fresh summer flavours

Heat a large pot of salted water until it comes to a boil. Add the linguine, and let the water come back to a boil. Then set a timer for two minutes less than the cooking time on the package.

To make the sauce, add the yolks, cream, grated Parmesan, zest of the whole lemon and juice of half, a pinch of salt and pepper to a bowl. Whisk together.

Once the pasta is ready, save a portion of pasta water, then drain. Return it to the pot.

Place the butter in the pan and toss through the pasta, then pour in the sauce. Combine until it’s all coated. Add in a little pasta water to help emulsify the sauce. Taste, and sprinkle on lemon juice to your liking. Serve with freshly chopped parsley and a small handful of torn basil leaves.

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