Okay, so I have to admit that it was the alternate name of this recipe that first sucked me in. The regular title was Spaghetti with Lemon and Olive Oil, which isn't too bad either, but in Italian it is called Spaghetti a LIMONE. Just saying it out loud made me feel all cosmopolitan and exotic and international. Then I read the description and was even more sold on it: spaghetti tossed with a light sauce of lemon juice, shallots, lemon zest and just a touch of heavy cream, thinned out with some of the pasta cooking water. A little freshly grated parmesan and some fresh chopped basil and you are done. I used a handful of globe basil from my Aerogarden...
...because the globe basil section of my Aerogarden is now so big that it needs its own zip code. (You can read about my Aerogarden adventures by clicking here. I am in herb heaven.)
Anyway, back at the LIMONE, which is a quick and delicious weeknight supper with just enough zing to keep you lively all through dinner. Grab some lemons and give it a try!
Spaghetti with Lemon and Olive Oil, from Cooks Illustrated
1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.
2. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.
| Table salt | |||
| 1 | pound spaghetti | ||
| 1/4 | cup extra virgin olive oil , plus more for serving | ||
| 1 | medium shallot , minced (about 3 tablespoons) | ||
| 1/4 | cup heavy cream | ||
| 2 | teaspoons finely grated zest and 1/4 cup juice from 3 lemons | ||
| 1 | ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving | ||
| Ground black pepper | |||
| 2 | tablespoons shredded fresh basil leaves |
1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.
2. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.
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