Spaghetti al LimonPrint This
- 1 lb spaghetti (457g)
- 1 garlic clove, for rubbing
- lemon juice from 2 lemons, freshly squeezed
- 5 tablespoons extra virgin olive oil (74ml)
- salt to season
- 1 cup parmigiano cheese, finely grated (235ml), plus extra for sprinkling
- a bunch of fresh flat leaf parsley, chopped
- zest of 1 lemon, freshly grated
Place spaghetti in a pot of boiling salted water and stir immediately to prevent from sticking.
Cut garlic in half and rub exposed area along the interior of a large serving bowl. This way the flavour of raw garlic will cover the inside surface of the bowl. Discard the garlic. Add freshly squeezed lemon juice and slowly drizzle in extra virgin olive oil while stirring. Stir well until the ingredients have emulsified. Mix in salt and parmigiano cheese.
When the spaghetti is al dente, drain and add to the serving bowl. Mix well. Sprinkle with parmigiano cheese, parsley and lemon zest. Serve immediately..
The first time I tasted this dish, I was sitting with my buddy Giuseppe on his terrace in Ravello, a gorgeous town on the Amalfi coast. When dinner rolled around, Giuseppe walked out to his backyard and picked a couple of lemons. Within minutes, he’d made one of the best dishes I ever had. Okay, so it helped that we ate it as the sun set over the most beautiful coastlines anywhere on the planet. But I’ve also eaten it in front of the television, and it was absolutely brilliant.