Notes
You can add some frozen peas to this for some extra veg.
Ingredients
- Salt and pepper
- 1 lb spaghetti, linguine or other long pasta
- ¼ cup unsalted butter
- 3 garlic cloves, grated
- ⅓ cup finely chopped preserved lemons (see Tip for a shortcut version), plus 2 tablespoons of brine
- 1 cup grated Parmesan or pecorino, plus more for topping
- Extra-virgin olive oil
- Handful basil leaves
Instructions
- Bring a large pot of lightly salted water to the boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve about 1 cup of pasta cooking water.
- Place the pot back on medium heat. Add the butter, garlic and preserved lemon and stir until the butter has melted. Add the pasta, preserved lemon brine, Parmesan and ½ cup of pasta cooking water and toss to coat the pasta; if it looks dry, add another ¼ to ½ cup of pasta cooking water to loosen it up. Taste and, if needed, season lightly with salt, season very generously with pepper, and give it a final toss.
- To serve, divide among plates, drizzle with olive oil, top with more grated Parmesan and scatter basil leaves over the top.