300g (10½oz) freshly made noodles (tagliatelle) or 250g (8¾oz) good-quality dried noodles
1clove of garlic
15fresh basil leaves
20g (¾oz) butter
100g (3½oz) finely-grated Parmesan cheese
Bring 2½litres (4½pints) of salted water, with 1tablespoon of olive oil added to it, to the boil, throw in the noodles separately so that they do not stick together. Cook at a rolling boil for 8–10 minutes.
While the noodles are cooking, peel and crush the clove of garlic. Chop it and the basil leaves as finely as possible and set on one side.
When the noodles are cooked (they should still be slightly firm to the bite) drain them in a colander. Pour the double cream into the saucepan and return the drained noodles with the butter and the garlic and basil. Season with salt and pepper and toss with two forks, taking care not to crush or break the noodles. Serve at once with a bowl of grated Parmesan.