Wednesday, November 30, 2011

Lishie's Lemon Spaghetti

Growing up in Florida, with citrus trees in my backyard, I discovered a love for lemons. They have so many wonderful qualities- aroma, taste, acid to emulsify, cleansing... it's hard not to use them all of the time. A very easy recipe is my lemon spaghetti. Now Giada De Laurentiis has a lemon spaghetti (say it like her: spah-get-TEE!) recipe but I promise you, I had this long before she introduced hers. Mine, like most of my "recipes" is probably different each time. When you are cooking with lemons, their taste & amount of liquid they produce varies so you really cannot "measure". Here's what I do:

Cook a pound (one box) of spaghetti to box directions. I love thin spaghetti but really, it can be any pasta. 

In a bowl, zest one to two lemons depending on your taste. I usually do two... Juice the lemons into the bowl. Usually the two lemons will make a nice amount of juice but depending on their size, you may need a third. While whisking, add extra virgin olive oil to emulsify the dressing (combine it) little by little. Taste it to see if more is needed, then add more, or don't! Cooking's not a science, baking is. Grate or add grated parmesan to the mixture. I only add about 1/4 cup because I love to sprinkle a LOT on later. Add S & P to taste... Sometimes I add chopped, fresh parsley or basil. Whisk well.

Using a slotted spaghetti spoon, transfer the pasta directly from the pot, HOT, into the bowl with the lemon "sauce". Toss well & serve hot or room temperature. This pasta even tastes great cold!

Yes, it's that easy! And DeLish. Enjoy!

<3 Lishie

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