Creamy Fig And Chilli Pasta

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400 g pappardelle

2 tablespoons olive oil

1 long red chilli, seeds removed and thinly sliced

3 cloves garlic, sliced

2 tablespoons finely grated lemon rind

ΒΌ cup (60ml) dry sherry

2 cups (500ml) single (pouring) cream

8 black figs, torn

sea salt and cracked black pepper

shaved parmesan, to serve

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