Bring a large pot of salted water to boil.
Peel and thinly slice the shallots.
2 banana or echalion shallots
Add the butter to a large frying pan or shallow casserole dish and melt over a low heat. Add the shallots and a pinch of salt and stir.
1 tbsp butter, salt
After 2-3 minutes, when the shallots begin to soften, add in the garlic until it becomes fragrant.
2 garlic cloves, diced
Pour over the prosecco, give it a stir and allow to simmer gently over a low heat for 5 minutes.
150 ml prosecco
Meanwhile, put the pasta on to cook according to the packet instructions. Before draining, make sure to reserve a cup of the cooking water.
200 grams long pasta shapes
After the prosecco and shallots have been simmering for 5 minutes, stir in the lemon juice then stir in the cream bit by bit, mixing well each time. Allow to simmer for 2-3 minutes until the pasta is done. Add salt and pepper to taste, if desired.
juice of 1 lemon, 120 ml double or heavy cream
When the pasta is ready, add to the sauce and use tongs to throughly toss. Add some of the cooking water, a little splash at a time, until you get your desired consistency. Stir in half the chopped chives.
Divide the pasta between 2 bowls and garnish with the remaining chopped chives before serving. You can also serve with an optional lemon wedge and some grated parmesan cheese.
large bunch chopped fresh chives