SPAGHETTI AL LIMONE

[elleng]

'This simple dish may have few ingredients, but it boasts bold, bright flavors. Many versions of include cream, but we preferred to use a little butter and some of the starchy spaghetti-cooking water; this gave the pasta a saucy consistency and light creaminess that didn't mute the freshness of the lemon. Feel free to switch out linguine for the spaghetti and adjust the lemon zest and juice to your taste.'

https://www.177milkstreet.com/recipes/spaghetti-al-limone?

[The Velveteen Ocelot]

1. This looks really good; I'll have to try it.

But I'll leave out the garlic, which I hate.

[2naSalit]

2. Have to ive your email address to see the recipe.

[elleng]

3. Here:

5
TABLESPOONS SALTED BUTTER, DIVIDED

8
MEDIUM GARLIC CLOVES, MINCED

1
TEASPOON RED PEPPER FLAKES

¾
CUP DRY WHITE WINE

12
OUNCES SPAGHETTI

KOSHER SALT AND GROUND BLACK PEPPER

2
TABLESPOONS GRATED LEMON ZEST, PLUS 3 TABLESPOONS LEMON JUICE

¾
CUP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY OR BASIL

GRATED PARMESAN CHEESE, TO SERVE

DIRECTIONS
01
In a 12-inch skillet over medium, melt 3 tablespoons of the butter. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the pepper flakes and cook, stirring constantly, until the garlic begins to turn golden, about 1 minute. Pour in the wine and cook until reduced to about ½ cup, about 3 minutes. Remove from the heat and set aside.
SEE DEMO
02
In a large pot, bring 2 quarts of water to a boil. Stir in 1 tablespoon salt and the pasta; cook until just shy of al dente. Reserve 2 cups of the cooking water, then drain and set aside.
SEE DEMO
03
Set the skillet with the garlic mixture over medium-high, stir in 1½ cups of the reserved pasta water and bring to a simmer. Add the drained pasta and toss. Cook, stirring, until most of the liquid has been absorbed, 2 to 3 minutes.
SEE DEMO
04
Off heat, stir in the remaining 2 tablespoons butter, 1 teaspoon black pepper, the lemon juice and zest, and the parsley. Taste and season with salt and, if needed, adjust the consistency by adding additional pasta water a few tablespoons at a time. Transfer to a serving bowl and serve with grated Parmesan.

Tip: Don't cook the pasta until al dente. Drain it when it's a minute or two shy of al dente; it will continue to cook in the skillet.

[More_Cowbell]

4. Thanks!

This looks great.

[2naSalit]

5. Thank you!