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Spaghetti with chili and lemon
4 servings
Ingredients
600 grams of spaghetti or fresh noodles
2-3 tablespoons of olive oil
6 pealed cloves of garlic
2 red chilies, without seeds and cut in thin strips
1 large package of watercress, finely sliced
3 teaspoons of grated lemon peel
2 teaspoons of lemon juice
freshly ground black pepper
90 grams of parmesan cheese
Preparation
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Cook the pasta ‘al dente’ in plenty of boiling salty water. Drain it and keep it hot.
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In a pot, heat up oil and fry the garlic and chili until the garlic is golden. Add this mix to the hot pasta along with the watercress, juice and grated lemon, pepper and parmesan cheese. Mix and serve
Note
This plate is normally done with linguine (lenguita), small and thin pasta from the south of Italy. If you can’t find it easily, use noodles, spaghetti thick noodles, etc will give the same result.
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