Fig & chilli tagliatelle
Bring a large pan of lightly salted water to the boil, and cook the tagliatelle until al dente. Drain.
Meanwhile, heat a large frying pan, add the oil and, when smoking, carefully put the figs in the pan, turning them immediately to caramelize. Season with salt and pepper, and add the chilli.
Stir the lemon zest and juice into the cream, and mix into the cooked pasta. Add the figs and serve hot, scattered with the Parmesan.