Spaghetti al Limone by David Rocco

11 Apr

There are celebrity chefs who ‘expose’ the world to  ‘authentic’ Italian cuisine (which to many of us is the bloody obvious) … and then there is David Rocco. David takes you on a journey of his Tuscan reality – a life of slow food, of embracing the hour of aperitivo and pinzimonio (a tough gig but someone has to do it). Each episode you’re introduced to a friend of his who has an olive grove or a castle or a vineyard and quite frankly,  you fall in love with la dolce vita.

This simple, mouth-watering pasta dish is a zingy alternative to the norm.

450g Spaghetti

1 garlic clove, for rubbing

lemon juice form 2 lemons

5 tbs extra virgin olive oil

salt to season

1 cup Parmigiano cheese, finely grated (235ml), plus extra for sprinkling

a bunch of fresh flat leaf parsley, chopped

zest of 1 lemon, freshly grated

  • Place spaghetti in a pot of boiling salted water and stir immediately to prevent from sticking.
  • Cut garlic in half and rub exposed area along the interior of a large serving bowl. This way the flavour of raw garlic will cover the inside surface of the bowl. Discard the garlic.
  • Add freshly squeezed lemon juice and slowly drizzle in extra virgin olive oil while stirring. Stir well until the ingredients have emulsified.
  • Mix in salt and parmigiano cheese.
  • When the spaghetti is al dente , drain and add to the serving bowl. Mix well.
  • Sprinkle with parmigiano cheese, parsley and lemon zest. Serve immediately.
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