Ten Minute, Lemon and Basil Linguine  with Malvasia della Venezie, Villa Mura, Sartori 

Pasta is a weekday essential for the tired, harassed and hungry - a simple, staple that tastes luxurious. 
This bybo favourite is from Nigel Slater.

200g Linguine
Juice of a lemon
Olive oil – 75ml
Grated Parmesan – 75g
A large handful of basil leaves

Serves two

Bring a large pan of salted water to the boil. Add linguine and simmer for around eight minutes until ‘al dente’. 
Whisk the lemon juice, olive oil and grated Parmesan in a large, warm serving dish until thick. Add the torn up basil and a few grinds of black pepper.
Drain, return to dish, stir through the sauce and serve.