Spaghetti with Lemon & Garlic Sauce

How could anything so simple be so delicious? Simplicity is often the key ingredient. This is a light, easy dish that is perfect completely on its own, or with some fish or chicken or tofu on the side. A great theme changer after a stretch of rich holiday food. Add some parmesan and toasted breadcrumbs and its an elevated “fancy” dish.

Chef: Kerry Wicks

Yield: 6 servings

Pasta

• 1 lb (454 gram) pack dried spaghetti or linguini
• 2 lemons (use the zest and the flesh)
• 3 garlic cloves
• 2 tb (30 ml) olive oil and or butter
• 2 tb (30 ml) jarred small capers in brine
• Parmesan for serving
• Fresh ground pepper for serving

Breadcrumbs

• ½ cup (125 ml) panko breadcrumbs
• 1 garlic clove
• 2 tb (30 ml) olive oil or butter

Instructions:

1. Peel and finely chop the garlic cloves
2. Heat the group of 3 garlic cloves in their olive oil and the other single garlic clove in its olive oil
3. When garlic starts to cook, zest the lemons into the pan with more garlic, and add the breadcrumbs into the other, stir both pans frequently
4. Meanwhile, set a large pot of water boiling for the spaghetti
5. Peel then section the lemons (by cutting the flesh out from between the membranes, add to pan with the 3 garlic cloves, warm through
6. Add the capers to the same pan, warm through
7. As sauce is warming, continue stirring/browning the breadcrumbs
8. Cook pasta according to package instructions, drain, rinse and return to pot
9. Toss the lemon/garlic/caper sauce into the pasta, heat through, serve with the breadcrumbs, shaved or crumbled parmesan on top and fresh cracked pepper