spaghetti al limone

I made this dish a few days ago, with the last lemon to be found on the tree. This recipe can be found in this month’s Cooks Illustrated. I was reading about the story how the author tasted this dish on the Isle of Capri in Italy, and how it was one of the best tasting dishes of pasta she had ever eaten. Her imagery made me salivate and her quest to find the proper combination of ingredients resulted in the recipe below.

it is delicious

try it for yourself


1 pound cooked spaghetti (or vermicelli)
1 medium shallot or 1 small bunch green onion tops, minced (3-4 tablespoons)
1/4 cup extra virgin olive oil
1/4 cup lemon juice plus 2 teaspoons grated lemon zest
1/4 cup heavy cream
1 ounce grated Parmesian cheese
Black pepper
2 tablespoons fresh basil (less if using dried)

Boil spaghetti according to package directions in Dutch oven, reserve 1 3/4 cups cooking water, drain pasta in colander and set aside. Heat 1 tablespoon olive oil and 1 teaspoon salt in now empty Dutch oven and saute shallot/green onion. When soft, whisk 1 1/2 cups reserved pasta water and cream in the pot; simmer and cook 2 minutes. Remove pot from heat, add pasta and toss until coated. Stir in remaining olive oil, lemon juice and lemon zest, parmesan cheese and pepper, then toss. Cover and let sit 2 minutes, tossing frequently, adding more of the pasta water if needed. Serve immediately drizzling more olive oil and cheese over serving.

I had leftovers and tried to reheat them, and the dish lost the citrus flavor that was so prevalent when the dish was first made. A good dish for a dinner party where it will be eaten at one sitting. Enjoy…


~ by maringouin on Sunday, February 6, 2011.

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