SPAGHETTI WITH LEMON

This is one of my favourite recipes and also a popular dish at The River Cafe.

Serves 6

250g (9oz) spaghetti

Juice of 3-4 lemons, preferably Amalfi

150ml (5fl oz) olive oil

150g (5½oz) Parmesan cheese, freshly grated

Sea salt and freshly ground black pepper

2 handfuls of fresh basil, leaves picked and finely chopped

Finely grated lemon zest (optional)

Cook the spaghetti in a generous amount of boiling salted water, then drain and return to the pan. Meanwhile, whisk the lemon juice with the olive oil. Stir in the Parmesan – it will melt into the mixture, making it thick and creamy.

Season with sea salt and black pepper and add more lemon juice, to taste. Add the sauce to the spaghetti and shake the pan so that each strand is coated. Stir in the chopped basil and grated lemon zest (if using).