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Spaghetti al limone (with lemon zest)

Spaghetti al limone (with lemon zest)

Extract from From Where I Sit by Bruce Esplin and Roz Esplin

  • 450g to 500g spaghetti
  • 75 ml best extra-virgin olive oil
  • 1 clove garlic, finely crushed (optional)
  • some preserved lemon (optional)
  • 2 lemons (zest of 2 lemons, juice of 2 lemons)
  • salt and coarse ground black pepper
  • Parmigano Reggiano cheese
  • bunch of fresh flat-leaf parsley, leaves picked and chopped

Bring a large pot with lots of water to the boil and add a little olive oil to prevent pasta from sticking together.

Place the spaghetti in the boiling salted water and stir immediately to prevent the strands from sticking.

While the pasta is cooking, gently heat the olive oil in a high-sided frying pan and lightly cook the lemon zest, reserving a little for later (add some preserved lemon and some finely crushed garlic to the oil if you wish).

Now add the lemon juice and reduce the heat.

When the spaghetti is ‘al dente’, drain and add to the frying pan containing the oil and lemon mix. Mix the pasta with the lemon sauce to coat evenly.

Sprinkle the pasta dish with Parmigiano Reggiano cheese, fresh parsley and more lemon zest.

Serve immediately with coarse ground black pepper, sea salt and more cheese to taste. Serve with an Italian red wine.