Spaghetti al Limone

A few weeks ago I returned from my first ever skiing holiday, I had loved every part of it from the beautiful scenery to the wonderful sense of freedom derived from throwing oneself down a mountain. But after my 8 days there I seriously needed some sunshine and fresh food.

I strolled through the Mercado Central the next morning amongst what seemed the freshest, most colourful produce I’d ever seen and was drawn by a huge mound of lemons. The yellow page of The River Cafe Cook Book sprung to mind and I knew what I’d be having for lunch.

A dish that fills the air with unctuous parmigiana, fresh citrus and basil, ticking all the boxes for a fresh summer dish

Spaghetti al Limone

Adapted from the fantastic River Cafe Cook Book by Rose Gray and Ruth Rodgers

Serves 4

400g spaghetti

Juice of 3 lemons, zest of 1-2

150ml ml olive oil

130g Parmigiano

Sea salt and black pepper

Small bunch fresh basil chopped

Drop the pasta in boiling salted water (around a 1:5 ratio of pasta:water), stirring once submerged, leave to cook.

In an empty screw-top jar add the juice of the lemons and the olive oil, shake vigorously until well combined and emulsified.

Pour this mix into a new saucepan and stir in the grated parmesan (reserving a small amount to garnish) until thick, creamy consistency. Season well.

When al dente, pick spaghetti straight from water using pasta tongs, hold 3 seconds for some water to drain off then add to the saucepan containing lemon oil.

Once spaghetti added, place this saucepan on a low-med heat, stir well so pasta well coated whilst adding zest and basil. Serve.

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One comment

  1. […] to something that can be wonderfully humble and unpretentious – spaghetti aglio e olio or spaghetti al limone, for example – through to more complex and delicate filled pastas. In this dish, the filling […]

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