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| When I was in NYC visiting my brother he took me to Lil' Frankie's in East Village. I had the best Italian food I have ever had there! If your ever in NYC you have to go there. I had fresh arugula salad; simple and fantastic, Mozzerella di Bufala, and Pizza. One of my favorite things was Spaghetti Limone.. So today I did a Pintrest search and found a recipe. That I altered slightly. I got the recipe from Smitten Kitchen. | . |
1 lb dry spaghetti
salt
3 lemons
1/8 cup olive oil
1/8 cup butter, no substitute.
1/2 cup Parmesan
pepper
handful of basil, arugula or spinach
Cook linguine or spaghetti in well-salted water to your al dente tastes in a large, wide-bottomed pot. (You’ll have fewer dishes to wash if you use this pot to assemble the dish as well.)
While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/3 to 1/2 cup lemon juice.
Drain pasta, reserving 1 1/2 cups of pasta cooking water. Dry out your pot, then boil the olive oil, butter, cream, zest and 1 cup of the reserved pasta water together for two minutes over high heat. Return pasta to pot and stir until coated. Add the cheese and 1/4 cup lemon juice and toss, toss, toss everything together. Add more pasta water, 1/4 cup at a time, if you’d like your dish a little looser. Quickly taste a strand of pasta and see if you want to add the remaining lemon juice (we did). Stir in basil or arugula and season generously with salt and pepper.
Serve immediately, drizzling individual portions with a bit of extra olive oil and sprinkling with extra Parmesan. cheese.
