Tuesday, 9 November 2010

Spaghetti with Lemon, Garlic and Chili

This is one of the dishes my other half excels at. Hard to believe but I've never actually prepared this dish myself! We originally found the recipe in a cook book. It soon became a favourite comfort food as it's tasty and quick to prepare. Over time it's evolved by adding chili and rocket. Still comfort food but more sophisticated ;)

Update 8 Feb 2015: Add grated lemon zest from an unwaxed lemon and sautée along with the garlic.

250 g spaghetti
sea salt
6 tbsp extra virgin olive oil
freshly ground black pepper
juice of 2 lemons
1 bulb of garlic, very, very finely julienned or coarsely grated
1/2 - 1 red chili (or more!), finely sliced
a few handfuls of wild rocket, washed and spun
freshly grated parmesan/parmesan shavings(optional)

1. Bring a saucepan of salted water to the boil and cook the spaghetti until almost al dente. If they're ready to eat at this stage, they'll end up overcooked.

2. Drain the spaghetti and return to the saucepan.

3. Add the olive oil, garlic, chili, lemon juice and stir at low heat for 2 min.

4. Optionally season with freshly ground black pepper. Scatter with a handful of rocket and some parmesan. Serve immediately in warmed plates.

No comments:

Post a Comment