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.
Showing posts with label genoese. Show all posts
Showing posts with label genoese. Show all posts
Monday, June 30, 2008
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