Spaghetti with basil and lemon

This is divine, comes from The River Cafe cookbook, and since I don’t have it with me, this is off the top of my head:

While the pasta is cooking….

Chop fresh basil, NOT hydroponic please. Your religious principles may call upon you to tear rather than chop. Grate parmesan, best you can afford. Mix these with best olive oil and add lemon juice slowly to taste as you don’t want to overdo it. You want something about the texture of a wet masala paste. Add more oil, not more lemon juice to get to this stage! A teensy bit of good quality crushed garlic might not hurt. NEVER buy Chinese garlic. It bears no relationship whatsoever to what garlic should be like. You can add salt, but I don’t see the point. The cheese is salty.

That’s it. The pasta, when cooked, is drained and thoroughly mixed with the ‘sauce’. Serve as usual with lashings of freshly ground black pepper. Maybe have more grated parmesan loitering, for the addicts amongst you.

This is the sort of thing that is great to make when you are cooking for one. Easy to do for one and you’ve cooked something you’d be pleased to eat in a restaurant.


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