Capellini With Garlic, Lemon And Parmesan Cheese Recipe
- 8 ounce dry capellini Salt to taste
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 1/2 tsp chopped garlic
- 1 Tbsp. lemon juice
- 3/4 tsp dry red pepper flakes - (to 1 tspn)
- 1/3 c. grated Parmigiano-Reggiano cheese plus more
- 4 x lemon wedges
- Cook capellini in large pot of boiling salted water according to package directions till just barely tender, 2 to 3 min.
- Don't overcook, as it cooks further before serving.
- Reserve 1 1/2 c. cooking liquid, then drain capellini.
- Heat oil in large skillet over medium heat.
- When warm, add in garlic, lemon juice, 3/4 tsp.
- salt and red pepper flakes.
- Cook till garlic is fragrant, about 20 seconds.
- Add in warm pasta.
- Toss together, adding reserved cooking liquid as needed to moisten mix.
- Cook till heated through, about 3 to 5 min.
- Toss with cheese.
- Taste and adjust seasoning and lemon juice.
- Serve immediately on warm plates, garnished with lemon wedges.
- Pass cheese separately.
- This recipe yields 4 servings.
- Comments: A boiled artichoke with melted butter and a tossed green salad are perfect sides for the capellini.
- NOTES :
salt, extravirgin extra virgin olive oil, garlic, lemon juice, red pepper, lemon wedges
Taken from cookeatshare.com/recipes/capellini-with-garlic-lemon-and-parmesan-cheese-99219 (may not work)