Gary O'Hanlon

So once you do that, then you're going to pour in about a glass and a half worth of white wine, a decent quality dry white wine, like a Chardonnay actually I find to be quite good with it.

Start to reduce that then by half.

And whenever that's boiling and rapidly boiling quickly,

for about a minute I tend to like when I make it for myself and Nettie at home like a wee small store jar of capers I'll put the full thing in a whole lot of it the whole lot of it in those little jars there's not a huge amount in it the whole little jar of capers three tablespoons or two tablespoons three or four three tablespoons probably fills them they're a little thin jar and all the brine that's in it the whole lot in

The juice of one really large, good, fresh lemon in as well.

And then... It's quite zingy then as a dish.

Really zingy, yeah.

And once it's like just almost reduced by half, you want really cold cubes of butter then.

And you're going to drop in, I'm going to say...

like a decent amount of butter.

You know, about 100 grams of cubed up butter.

And you want to drop the cubes of butter.

It's called folding to fold the sauce.

You're basically now, what you're going to do is almost like a reverse rule.

You're going to emulsify the sauce and create the glaze or the thickening of it.

And you drop the butter right where the handle of the pan is.

meets the pan that's where you drop the butter then you're holding the handle and you're tossing it over and back making sure to keep the pan on the heat on the flame obviously over gas it's easy but if you're using induction you got to be careful you're just shifting it over and back so the butter is almost swimming up hitting the pan where it meets the handle until it melts away and by the time that butter has emulsified into the sauce you immediately turn it off

And then what you want to do then is add in some cooked linguine.

So you have a pasta.

Drop it into boiling water.