Either way, I wanted pasta but not a heavy wintery ragu or rich creamy carbonara but something light, (despite the addition of double cream, this feels incredibly light and fresh) fresh-flavoured and substantial enough to feed a crowd without needing salads and side dishes.... I used some sea bass that had been lurking in my freezer but any white fish fillet would be lovely with this zesty lemon sauce and chilli crunch.
Lemon Linguini with Sea Bass and Chilli Breadcrumbs
For the breadcrumbs:
100g fresh breadcrumbs
zest of 2 lemons
2tsp hot chilli powder
large handful fresh flat-leaf parsley
Toss the breadcrumbs with the chilli powder, parsley and lemon zest.
Bake in a low oven for 10-15mins until crispy and lightly golden.
Set aside to sprinkle over the pasta before serving.
For the linguini
4 sea bass fillets
2 egg yolks
200ml double cream
juice of 2 lemons
Cook the pasta according to pack instructions.
While the pasta is cooking, grill the sea bass fillets until lightly cooked.
Whisk together the egg yolks, cream and lemon juice.
When the pasta is cooked, toss it in the butter till it melts and then add the egg and cream mixture.
Serve a pile of pasta, topped with a few chunks of fish and sprinkled liberally with breadcrumbs.