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9
oz spaghetti
salt and ground pepper (use good salt)
juice of 1 fresh lemon
2.5 oz olive oil
5 oz parmesan cheese
2 handfuls fresh basil LEAVES, finely chopped |
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- Cook
the spaghetti in salted water.
- Beat
the lemon juice and olive oil together, then stir in grated parmesan
until fully integrated; season with salt and pepper; add more
or less lemon juice to taste.
- Drain
spaghetti and return to pan.
- add
sauce; finally add chopped basil and possibly a little lemon zest
and fresh pepper.
(I used the juice of four lemons. It was too much.
I would recommend using equal parts olive oil and lemon juice
and seeing how that tastes.
- The
sauce has to be ready when the pasta is done because the heat
of the spaghetti is all the melts the cheese....)
from
The River Cafe Cookbook, Vol. 1
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