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Ingredients
  • 750 grams linguine
  • Maldon sea salt flakes
  • pepper
  • 2 egg yolks
  • 150 millilitres double cream
  • 50 grams freshly grated Parmesan cheese (or vegetarian equivalent)
  • zest and juice of 1 unwaxed lemon
  • 30 grams butter
  • subheading: TO SERVE:
  • fresh flatleaf parsley
  • small handful of fresh basil leaves (optional)
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