Thu 21 Aug, 2003 06:32 pm
LEMON, GARLIC, CAPER, PARSLEY SAUCE FOR SPAGHETTI
1 pound spaghetti or angel hair pasta
1/2 cup lemon oil plus 1 tablespoon for the pasta's cooking water
4 garlic cloves, peeled and finely minced
1/4 cup capers
1 teaspoon salt
1 large lemon, washed and dried
salt and freshly ground black pepper
4 tablespoons flat Italian parsley
Bring a large pot of salted water to boil. Add 1 tablespoon lemon oil. Add pasta and cook 4 to 7 minutes to al dente (firm) stage.
In a small pan, heat the lemon oil, garlic and salt and pepper on low heat. Saute until garlic turns a deep, golden color but do not allow to brown.
Drain the pasta. Pour the oil mixture over the pasta and toss. Transfer to a large serving pasta bowl or platter. Garnish with the lemon zest and parsley and a few grinds of black pepper.
Serves 4 to 6.