This is one of my son’s favourite recipe’s! If you have not found Pescatarian London, then you are missing one of the most wonderful treats – just take a visit and try some of Hanifah’s suggestions and some of her creations
On medium heat add the butter, garlic, mushrooms and thyme to a frying pan. Cook until soft.
Cook the pappardelle according to instructions, ensure the water is as salty as the sea. Reserve the pasta water.
Add the white wine and cook for a minute.
Add the lemon and cream then simmer for 5 minutes. Add a little pasta water, until almost as thick as double cream (roughly 1-3 tbsps). Season with salt and pepper to taste.
Reduce the heat to low whilst you toss the pasta in the sauce. Turn off the heat garnish with thyme.
Serve with parmesan.