Little gem lemon pasta

How Maurice does it

1. 1

   Finely chop the garlic and the red chili (deseed the chili first).

2. 2

   Bring a pot of salted water to a boil and cook the shell pasta until al dente. Reserve 100 ml pasta water.

3. 3

   Heat olive oil in a pan. Add the chili first, then the garlic. Cook gently without letting the garlic brown.

4. 4

   Add the pasta water and squeeze in the lemon juice.

5. 5

   Add the cooked pasta to the pan and toss.

6. 6

   Grate in the Parmesan cheese and toss to combine.

7. 7

   Slice the little gem lettuce and add to the pan. Cook for max 2 minutes, just until it wilts.

8. 8

   Plate and top with more grated Parmesan and freshly ground black pepper.