Cook the pasta in a large saucepan of salted, boiling water for 10–12 minutes or until al dente. Drain and keep warm. Heat the oil in a frying pan over high heat. Add the chilli, garlic and lemon rind and cook for 1 minute or until golden. Add the sherry and cook for 1 minute. Add the cream and cook for 3–4 minutes or until slightly thickened. Add the pasta, figs, salt and pepper and gently toss to combine. Serve with parmesan. Serves 4.