Fresh Herb Chili And Lemon Spaghettini Food

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

SPAGHETTINI WITH GARLIC AND LEMON

Steps:

• Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
• While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
• Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)

FRESH HERB, CHILI AND LEMON SPAGHETTINI

Steps:

• Brin a large sauce pan of salted water to a boil.
• Finely grate peel from lemon and squeeze out 1/3 cup juice.
• Place in a bowl, along with 2 tbsp oil, Parmesan cheese and salt.
• Stir together.
• Add pasta to boiling water, Cook until al dente, 7 to 9 minutes.
• Set aside 2 tbsp of pasta cooking water.
• Drain pasta.
• When pasta is nearly cooked, heat remaining tablespoon oil in a large deep frying pan on medium low.
• Add garlic and chili flakes.
• Cook, stirring occasionally, until garlic is golden, about 2 minutes.
• Add pasta, pasta water and Parmesan mixture to garlic.
• Toss gently 1 minute and then add herbs and salt and pepper to taste.
• Toss to coat and serve with additional Parmesan.

SPAGHETTINI WITH LEMON ZEST AND CHIVES

Steps:

• In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.
• Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.
• Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve.

LEMON AND HERB SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente.
• Meanwhile, make the sauce: In a small food processor or blender, combine the basil, chives, dill, garlic, zest, oil, 1 1/2 teaspoons salt and the pepper. Blend until smooth. Taste and add more salt, if desired. Set the herb sauce aside.
• Drain the pasta and, while it's still in the colander, toss with the lemon juice. Transfer to a large bowl and pour in the herb sauce. Toss thoroughly until the pasta is completely coated.
• Serve family-style warm or at room temperature with freshly grated Parmesan, if desired.

SPAGHETTI WITH FRESH HERBS

Steps:

• Bring a large saucepan of water to the boil.
• Add salt and spaghetti.
• Cook for 12-14 minutes.
• In the meantime, prepare the sauce: First, remove any thick or woody stems from the herbs and discard.
• Chop herbs finely- you should end up with about 3/4 cup of chopped herbs (a little more or less won't matter).
• Heat olive oil in a medium saucepan over a medium heat.
• Add garlic and cook until just beginning to colour.
• Remove saucepan from heat immediately.
• With the saucepan off the heat, add cream, butter, lemon rind and juice, herbs, salt and pepper and stir to mix well.
• When the spaghetti is cooked to your liking, drain it well then add the drained spaghetti to the saucepan (the one with the sauce in it).
• Return this saucepan to a low-medium heat and toss with two forks to combine the spaghetti with the sauce.
• Cook gently for a minute or two until the sauce begins to thicken and most, but not all, of it has been taken up by the spaghetti.
• Serve in bowls, drizzling over any remaining sauce.
• Top with parmesan cheese.
• Serve immediately.
• Serve as is or with a crisp green salad and a nice cold glass of dry white wine!