Fresh Herb, Chili and Lemon SpaghettiniBy: Heather Trim
Citrus and fresh herbs give this pasta summertime appeal. For a heartier main course, serve the dish topped with grilled shrimp, or use it as a side dish for thick veal chops. Use good-quality olive oil as it's one of the star ingredients.
1 large lemon
3 tbsp (45 mL) olive oil
1/2 cup (125 mL) freshly grated Parmesan cheese
1/4 tsp (1 mL) salt
1/2 pkg (450 g) spaghettini
3 garlic cloves, minced
1/4 tsp (1 mL) hot chili flakes
1/2 cup (125 mL) chopped mixed fresh herbs, such as basil, chives or parsley
Salt and freshly ground black pepper
::Directions::
1. Bring a large saucepan of salted water to a boil.
2. Finely grate peel from lemon and squeeze out 1/4 cup (50 mL) juice. Place in a bowl, along with 2 tbsp (25 mL) oil, Parmesan cheese and salt. Stir together.
3. Add pasta to boiling water. Cook until al dente, 7 to 9 minutes. Set aside 2 tbsp (25 mL) of pasta cooking water. Drain pasta.
4. When pasta is nearly cooked, heat remaining tablespoon (15 mL) oil in a large deep frying pan on medium-low. Add garlic and chili flakes. Cook, stirring occasionally, until garlic is golden, about 2 minutes. Add pasta, reserved pasta water and Parmesan mixture to garlic. Toss gently 1 minute. Then add herbs and toss until pasta is evenly coated. Season with salt and pepper. Serve with additional Parmesan.
Serves 2 to 4
::BEER RECOMMENDATIONS::
Grolsch (Holland)
676593 4x473 mL $12.75
Löwenbräu (Germany)
487249 500 mL $2.35
Tuborg (Denmark)
74591 500 mL $2.15
**Credits: LCBO
