Tagliatelle pasta served with extra virgin olive oil, lemon, fresh herbs and garlic crumbs.
Dice the shallot and mince the garlic.
Pick and chop the herbs coarsely.
Zest and juice the lemon.
Cook the tagliatelle according to the instructions on the packet in salted boiling water.
Meanwhile, fry the breadcrumbs in 25ml olive oil until golden brown. When golden, add the garlic and the butter and stir in the pan, making sure they do not burn.
Season with salt and pepper and keep warm.
In a separate bowl mix the remaining olive oil with the shallot, lemon juice and zest and all of the chopped herbs.
Drain the pasta when cooked. Season with salt and pepper and a drizzle of olive oil and then toss through the olive oil and herb mixture.
Serve in a deep bowl with the crumbs on top and a scattering of rocket.
«Any type of pasta can be used for this recipe. Add some capers and anchovies for a real salty punch.»