Spaghetti 1 lb
Garlic, minced 4 large cloves
Dried hot red pepper flakes 1/2 tsp
Fresh grated ginger 1/2 tsp
Zest of two lemons
Fresh lemon juice 3 tbsp
Chopped fresh parsley 1/2 cup
Olive oil 1/4 cup
Butter 1/4 cup
Salt & pepper to taste


Boil pasta in boiling salted water until al dente. Drain pasta, reserving 1 cup of cooking water.

While pasta is boiling, cook garlic, ginger, and red pepper flakes in the oil and butter over medium heat. Stir in the lemon zest. Add the lemon juice and 1/2 of the reserved water. Salt and pepper to taste. Bring to a simmer.

Toss pasta in sauce and parsley. If pasta seems dry, add more cooking water.

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