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COOKING FOR FRIENDS

A tavola! Get round the table and enjoy this Italian-inspired menu bursting with fresh spring flavours from Clodagh McKenna
Photography by Dora Kazmierak

Wild garlic tagliatelle with goat’s cheese, courgettes and toasted almonds

Tagliatelle all’aglio orsino con formaggio di capra, zucchini e mandorle tostate

SERVES 4

PREPARATION 10 minutes

COOKING 10 minutes

I love making this dish in spring because it’s so light and fragrant. During the remainder of the year, I simply replace the wild garlic with other fresh herbs that are in season, such as basil, mint or oregano. I sometimes add grilled Dublin Bay prawns (langoustines), prawns or chicken to this dish for a one-course weekday supper.

• 2 tbsp olive oil

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About Italia!

This month’s Italian journey begins in the crystal blue waters of the Maddalena Archipelago, just off the northeastern tip of Sardinia. Check out the quieter coves of the Costa Smeralda (no bling required) and travel inland to explore an ancient landscape, with copious helpings of delicious Sardinian food to sustain you along the way. Beth, our newest writer, revisits her beloved Rome, this time with a baby and grandparents in tow. Perugina, the producers of theiconic Baci, are under the spotlight as we trace the history of this venerable chocolate company, and we meet up with Giorgio Locatelli in our exclusive interview.