Thursday, June 16, 2016

SPAGHETTI WITH LEMON SAUCE - Spaghetti al Limone

This is a very popular pasta dish on the Amalfi Coast of Italy. I had this several times in Praiano and Positano. Lemon, Parmigiano cheese, and extra-virgin olive oil are a trio made in heaven.


1 lb spaghetti
1 large garlic clove, cut in half
Zest of 1 lemon, for garnish
Juice of 2 lemons
cup extra-virgin olive oil

¾ cup grated Parmigiano-Reggiano cheese, divided
2 T chopped Italian parsley
2 T chopped basil
Sea salt and freshly ground black pepper

Boil spaghetti in salted water until al dente (about 8 minutes).
Save about ½ cup of the pasta cooking water.

Meanwhile, rub the garlic around the inside of large warm pasta bowl. This adds a hint of garlic without being overpowering.
Pour in the lemon juice and while whisking, drizzle in the extra-virgin olive oil and most of the Parmigiano cheese.
Add the warm, drained spaghetti, pasta water, parsley, and basil.

Season to taste with salt and pepper.

Divide between 4 warm pasta bowls, sprinkle with a little more Parmigiano and add a little lemon zest on top.

Serves 4


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