Creamy lemon linguine

This creamy lemon linguine is a fragrant and filling pasta dish from Sardinia-based writer and chef Letitia Clark. Here’s why it’s a must-make for busy nights…

• 15-minute meal: With just 5 minutes hands-on prep and 10 minutes cooking time, this easy linguine dish for two is ready to eat in just a quarter of an hour.
• Taste of the Med: Juicy lemons, fresh basil, silky mascarpone and extra-virgin olive oil all bring a taste of sun-drenched Sardinia to your table.
• Twist on a favourite: “This is a simplified version of one of my most frequently made recipes, which in turn was based on a most beloved Nigella Lawson recipe,” says Letitia. “The original recipe uses double cream, but I use mascarpone as it is easier to get hold of in Italy and works perfectly here. I have never met a creamy lemon pasta dish that I didn’t like.”

Recipe taken from For the Love of Lemons by Letitia Clark (Quadrille £28). Photography by Charlotte Bland.

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