zoom The River Cafe’s spaghetti with lemon

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    The River Cafe’s spaghetti with lemon

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4 as a light main course, 6 as a starter


    250g spaghetti
    3-4 lemons, juice
    150ml olive oil
    150g Parmigiano Reggiano, freshly grated
    2 handfuls fresh basil, leaves only, shredded
    Finely grated unwaxed lemon zest (optional) 


    1. Cook the spaghetti according to pack instructions in a generous amount of salted boiling water, then drain thoroughly and return to the saucepan.

    2. Meanwhile, whisk the juice of 3 lemons with the olive oil, then stir in the Parmigiano Reggiano – it will melt into the mixture, making it thick and creamy. Season and add more lemon juice to taste, if liked.

    3. Add the sauce to the spaghetti and shake the pan so that each strand of pasta is coated. Finally, stir in the shredded basil and, ideally, some finely grated unwaxed lemon zest.

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