LEMON SPAGHETTINI
Adapted from Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions, by Domenica Marchetti (Houghton Mifflin Harcourt).
Serves: 4-6 Salt
1 small lemon
3 tbsp (45 mL) extra-virgin olive oil
1 cup heavy cream
Leaves from 2 large sprigs fresh flat-leaf parsley
Leaves from 2 sprigs fresh basil 1 lb (454 g) dried spaghettini (thin spaghetti)
1/2 cup (125 mL) freshly grated Parmigiano-Reggiano cheese, plus more for serving Freshly ground black pepper 1. Bring a large pot of water to a rolling boil over high heat. Salt it generously.
2. Zest the lemon with a Microplane grater or zester (no white pith). Squeeze the lemon and measure out 2 tablespoons (30 mL).
3. Combine the oil and lemon zest in a medium heavy-bottomed saucepan over low heat. Cook, stirring now and again, for a couple of minutes, until the zest starts to sizzle gently.
4. Stir in the cream and increase the heat to medium-high. Bring to a boil, reduce the heat to medium and cook for 3 minutes, until the cream is heated through. Then whisk in the lemon juice, one tablespoon (15 mL) at a time, to form a thickened sauce. Turn off the heat and cover to keep warm.
5. Finely chop the parsley and basil; you should end up with about a tablespoon (15 mL) of each.
6. Add the spaghettini, reduce the heat to medium-high and cook according to the package directions (for al dente). Watch closely, as this thin spaghetti cooks quickly. Drain in a colander set in the sink, reserving 1/2 cup (125 mL) of the cooking water.
7. Return the pasta to the pot, then pour the sauce over it. Toss gently to combine.
8. Stir in the cheese, herbs and a few grindings of black pepper. Add a splash or two of cooking water, as needed, to loosen the sauce. Toss once more, then divide among individual bowls, and serve with additional cheese.