250g Spaghetti/Linguine pasta
2-3 garlic cloves chopped
Zest of 2 lemons
2 tbsp of lemon juice
2 tbsp Regular olive oil for cooking
Salt to taste approx 1/2 tsp
Drizzle of Extra virgin olive oil for dressing
Optional dried herbs and chilli flakes
Cook the spaghetti as per packet instructions (less 1 minute) in plenty of boiling hot water. In a separate pan, add a good drizzle of regular olive oil and the garlic on low heat. As the garlic is simmering, zest one lemon and add to the garlic. Zest another lemon and set aside to add at the end. When the garlic starts to sizzle but still has not changed colour much, add the lemon juice and salt and squish the garlic down with the back of a fork. If you want to add the optional dried herbs or chilli flakes do so now.
Two minutes before the pasta is done, transfer the spaghetti to the garlic lemon pan and reserve some pasta water. Turn up the heat and toss the pasta in the sauce for a minute or two Taste the pasta before serving and adjust with extra salt or lemon juice.
Drizzle on a little extra virgin olive oil for extra flavour. Sprinkle on the rest of the lemon zest and serve immediately