Lemon Spaghetti

This pasta dish is so simple and so delicious, you’ll want to make it every…single…day. And that’s good news. Your liver will love the lemon; your blood will love the parsley and your heart will love the olive oil.

Makes 2-3 servings

This dish is so simple and positively sinful that you’ll find yourself making it over and over and over. You’re welcome.

Ingredient List:

• Extra virgin olive oil (lemon olive oil is best if you can get it)
• 2-3 fresh garlic cloves, thinly sliced
• Crushed red chili flakes
• Sea salt
• Grated zest of 1 fresh or frozen lemon
• ½ pound spaghetti (lemon scented spaghetti if you can find it)
• Fresh flatleaf parsley, coarsely chopped for garnish
• Panko bread crumbs

Step By Step Instructions:

Bring a pot of well-salted water to the boil, but with only enough water to cover the spaghetti.

Once you drop the spaghetti, place a generous amount of olive oil, sliced garlic, chili flakes, a pinch of salt and grated lemon zest in a deep skillet over low heat. Simmer until the pasta is ready, about 7 minutes.

Using tongs, carefully transfer the cooked spaghetti (with some cooking water) to the skillet and cook, stirring until the pasta is fully cooked, about another minute. Turn off heat and stir in parsley.

To serve, transfer to a serving platter and sprinkle generously with bread crumbs.