Monday, June 30, 2008

Spaghetti al limone

A classic from Genoa. Simple as all out, and perfect for summer.



juice of 3-4 lemons
extra-virgin olive oil
parmigiano-reggiano (freshly grated)

lemon zest (grated)

sea salt
black pepper

1 cup basil leaves (chiffonaded)


Cook the spaghetti in heavily salted water till al dente.

Meanwhile, whisk the lemon juice, olive oil, salt, pepper and the grated parmesan. The parm will "dissolve" in the mixture.

Add to the cooked spaghetti and mix thoroughly with the lemon zest and the basil.


Jason said...

Tried this as it looked easy enough and sounded really tasty. But I think I overdid the lemon juice, it was quite a bit tart.

ShockingSchadenfreude said...

Consider using Meyer lemons instead.