INGREDIENTS (serves 4-5)
35g salted butter
2tsp chopped or minced garlic
1tsp dijon mustard
Salt, to taste (I used 1 tsp)
2-3 tsp black pepper
200ml double cream
1/2 tsp lemon zest for a mild lemon flavour, 1 tsp for a stronger flavour
15g finely chopped parsley
400g spaghetti, linguine or fettuccine
INSTRUCTIONS:
Cook the spaghetti as you’re preparing the sauce. The spaghetti will take about 8-10 mins to boil, the sauce will take about 5-6 minutes.
SAUCE: Heat the butter in a pan and once melter, add the garlic. Fry for a few moments, then add the dijon mustard, salt and pepper. Mix in, then add the double cream. Once the cream has heated through, add the lemon zest and parsley and bring to a gentle boil. Once you see the sauce begin to simmer, turn the heat off.
Add the spaghetti to the sauce. Enjoy! This goes really well with prawns or chicken – you can sauté them in the butter before adding the garlic etc or you can serve on the side
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