A classic from Genoa. Simple as all out, and perfect for summer.
Ingredients
spaghetti
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)
Recipe
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.
Monday, June 30, 2008
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2 comments:
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.
Consider using Meyer lemons instead.
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