anyway, i am able to give a really good answer to that, i just knoooow it! wait, wait! oh, i know… listen:
adapted from nigella lawson’s ‘nigellissima‘
serves 2 – 4
500 g spaghetti pasta
1 tbsp (15 ml) olive oil
salt for pasta
1 tsp fleur de sel
1 cup pasta water (water that comes from boiling pasta)
1 lemon: both zest and juice
1/2 cup breadcrumbs
2 tbsp (30 ml) olive oil
1/4 tsp chili, finely chopped
2 garlic cloves, finely chopped
1 tsp. freshly ground black pepper
3 tbsp. parsley, finely chopped
boil a pot of water for pasta. add salt when it starts boiling, then boil the spaghetti and cook according to instructions. drain, leaving 1 cup of the cooking water.
heat 1 tbsp of olive oilin a frying pan, add the lemon zest, garlic and chili and cook for a minute or so. next, add the breadcrumbs and cook until they’re nicely browned. season with fleur de sel and pepper. put aside.
add 2 tbsp of olive oil to drained pasta along with half of lemon juice and combine. add an appropriate amount of pasta water to the pasta, too, to keep it moist. combine parsley with breadcrumbs and mix most of it with pasta; keeping some to garnish the plate with. serve pasta with the rest of breadcrumbs and parsley nicely arranged on top. a side of ‘caramelized fennel’ or any other green contorno is fabulous to go with this.
* you know, since i’m single, might as well practice the art of ‘decent dating conversation’ and come up with a few good questions…
** totally intended double meaning…
ps: did you see the new logo? the summer edtion? i know it’s a bit early to switch from spring to summer, but i’m just so smitten with the poppies… and besides (even though right now the weather is lovely around here) there is really no harm in a little ‘summery weather wishful thinking’. hurry up, summer!