Clotted Cream Pasta Sauce

Ingredients:

1. 200g of your favourite pasta

2. 150g pot of Langage Farm Devonshire Clotted Cream

3. 1 teaspoon of garlic paste (or 2 cloves of finely minced fresh garlic)

You will also need: A good pinch of salt and pepper to season.

Instructions:

1. Cook the Pasta: Boil your pasta according to the package instructions until al dente. Crucially, before draining, scoop out about half a cup (120ml) of the starchy pasta water and set it aside. Now, drain the pasta.

2. Melt the Cream: While the pasta is cooking, put the empty pot of Langage Farm Clotted Cream into your frying pan or saucepan. Add the garlic paste and melt gently over a very low heat. Stir continuously until the clotted cream is completely liquid and smooth.

3. Create the Sauce: Slowly add the reserved pasta water to the cream mixture, stirring until you get a velvety, flowing sauce consistency. You might not need all the water! Season generously with salt and black pepper.

4. Combine & Serve: Add the drained pasta to the saucepan and toss well so every strand is coated in the thick, creamy sauce. Serve immediately with a simple green salad.

Top Tip: For extra flavour, sprinkle with a pinch of paprika or some fresh chopped chives just before serving!