Spaghetti al limone
This is summer at its best.
You will need:
500g of spaghetti or spaghettoni, the juice from five to eight lemons, grated lemon zest, 200ml of extra virgin olive oil, sea salt
freshly ground black pepper, basil leaves (some of them chopped finely), 200g of freshly grated Parmesan cheese, or dried ġbejniet.
Whisk by hand the lemon juice and olive oil, adding the grated cheese. You should have a thick, yellow sauce. Taste, and refine with more juice or more oil. Season it with salt and pepper. Cook the spaghetti al dente and mix in the sauce, chopped basil and lemon zest. Place it on a warmed serving-dish and garnish it with plenty of whole basil leaves. Serve it immediately, sprinkled with crumbled dried chilli pepper if you like it.
Chicken liver or rabbit liver salad
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