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Tagliatelle with olive oil, lemon, fresh herbs and garlic crumbs Recipe

Tagliatelle pasta served with extra virgin olive oil, lemon, fresh herbs and garlic crumbs.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(16 votes) 4.3/5
Pour people
  • Fine tagliatelle : 750 g
  • Olive oil : 50 ml
  • Garlic clove(s) : 2 whole
  • Breadcrumbs : 100 g
  • Basil : 0.5 bunch
  • Tarragon : 0.5 bunch
  • Flat leaf parsley : 0.5 bunch
  • Rocket : 1 bunch
  • Banana shallot(s) : 1 whole
  • Lemon(s) : 1 whole
  • Unsalted butter : 30 g
  • ETAPE 1

    Dice the shallot and mince the garlic.

  • ETAPE 2

    Pick and chop the herbs coarsely.

  • ETAPE 3

    Zest and juice the lemon.

  • ETAPE 4

    Cook the tagliatelle according to the instructions on the packet in salted boiling water.

  • ETAPE 5

    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.

  • ETAPE 6

    Season with salt and pepper and keep warm.

  • ETAPE 7

    In a separate bowl mix the remaining olive oil with the shallot, lemon juice and zest and all of the chopped herbs.

  • ETAPE 8

    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.

  • ETAPE 9

    Serve in a deep bowl with the crumbs on top and a scattering of rocket.

Chef's tip

«Any type of pasta can be used for this recipe. Add some capers and anchovies for a real salty punch.»

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