400g dried spaghetti
1½ tablespoons extra virgin olive oil
4 long red chillies, deseeded and shredded ¹⁄³ cup (65g) salted baby capers, rinsed 2 tablespoons finely grated lemon rind 3 cloves garlic, thinly sliced
150g rocket (arugula), shredded
¹⁄³ cup (80ml) lemon juice sea salt and cracked black pepper finely grated parmesan, to serve
Cook the pasta in a large saucepan of salted, boiling water for 6–8 minutes or until al dente. Drain and keep warm. Heat the oil in a medium non-stick frying pan over high heat. Add the chilli and capers and cook for 30 seconds or until crisp. Add the lemon rind and garlic and cook for a further minute or until golden.
Add the pasta, rocket, lemon juice, salt and pepper and gently toss to combine. Divide between bowls and sprinkle with parmesan to serve. SERVES 6. “We named this dish ‘studio pasta’ because it’s been one of our team’s favourite lunches since the start. I can’t count how many reinvented times it’s been but, when we first published it in the early ’90s, I feel that it sparked an innovative new wave of lighter pasta recipes. This recipe also was the beginning of my career as ‘the girl with the twirl’, due to my techniqueq unique styling for pasta. Everywhere I went, people asked me to demonstrate my twirl special spaghetti – in fact, they still do!”