finely grated zest and juice of 1 lemon
2 tsp finely chopped medium-hot red chilli
6 tbsp good olive oil
6 tbsp coarsely chopped flat-leaf parsley
75g freshly grated parmesan plus extra to serve
400g capellini or spaghettini
- For the dressing, whisk the lemon zest and juice, chilli and olive oil in a large bowl with some salt, then stir in the parsley and the parmesan.
- At the same time cook the pasta according to the packet instructions or until just tender. Drain in a colander, but not too thoroughly, immediately add to the lemon dressing and toss to coat. Serve with an extra sprinkling of parmesan.
SHAPE SHIFT This also works well with pasta twists or spring shapes such as riccioli or any skinny string or flat noodle.