Thursday, June 16, 2016


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 (500 g) saghetti
1 large garlic clove, cut in half
Zest of 1 lemon, for garnish
Juice of 2 lemons
cup (75 ml) extra-virgin olive oil
¾ cup (175 ml) Parmigiano-Reggiano cheese, divided
2 T (30 ml) chopped Italian parsley
2 T (30 ml) chopped basil
Sea salt and freshly ground black pepper

Boil spaghetti in salted water until al dente (about 8 minutes).
Save about ½ cup (125 ml) 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 over powering.
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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