Les régions de culture La cueillette

Spaghetti al Limone

All golden yellow with flecks of green, this dish always reminds me of sunshine and springtime. Of all the food fragrances none is more closely associated with the Mediterranean than lemon. Lemon, both its zest and juice, is virtually the only ingredient in this sauce. From Genoa, this recipe is about as easy to make as boiling water.


Makes 6 servings
9 oz
250 gm
3 - 4
Lemons, juice and zest
3 - 4
5 oz
Extra virgin olive oil
150 ml
5 oz
Parmigiano Reggiano, freshly grated
150 gm
1 bunch
Basil, fresh, finely chopped
1 bunch
to taste
Sea salt & freshly ground black pepper
to taste
1/ Cook the pasta in a generous amount of salted boiling water. Drain the pasta and return to the saucepan.
2/ Beat the lemon juice and olive oil, then add the Parmigiano Reggiano and stir until the mixture is thick and creamy. Season to taste.
3/ Add the sauce to the pasta and mix thoroughly. Add the chopped basil and grated lemon zest.

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