Lemon chive noodles

  • Salt
  • 450g whole-wheat fettuccine or pappardelle noodles
  • 480ml chicken stock
  • 1 tbsp extra-virgin olive oil
  • 2 lemons, zested and sliced
  • 120ml tamari sauce
  • 1 bunch chives, chopped into 2.5cm lengths
  • Freshly ground black pepper
  • Hot sauce, optional
1) Bring a large pot of salted water to a boil add the pasta and cook until just shy of al dente. Drain.

2) While pasta water comes to a boil, heat the stock, oil, sliced lemon and tamari sauce and allow to reduce over medium-high heat, about 7 to 8 minutes. Toss cooked pasta with sauce for 1 to 2 minutes to absorb flavor, add in reserved zest and chives then serve as first course or a side dish. Spice it up with pepper or hot sauce to pass at table.

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