Ingredients:
- 1 lb. spaghetti
- 1 x clove garlic, for rubbing
- lemon juice from 2 lemons, freshly squeezed
- 5 tbsp extra virgin olive oil
- salt to season
- 1 cup parmigiano cheese, finely grated, plus extra for sprinkling
- bunch fresh flat-leaf parsley, chopped
- zest of 1 lemon, freshly grated
Directions:
- Place spaghetti in a pot of boiling salted water and stir immediately to prevent from sticking.
- Cut garlic in half and rub exposed area along the interior of a large serving bowl. This way the flavour of raw garlic will cover the inside surface of the bowl. Discard the garlic. Add freshly squeezed lemon juice and slowly drizzle in extra virgin olive oil while stirring. Stir well until the ingredients have emulsified. Mix in salt and parmigiano cheese.
- When the spaghetti is ‘al dente’, drain and add to the serving bowl. Mix well. Sprinkle with parmigiano cheese, parsley and lemon zest. Serve immediately.
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