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Heat water in a large saucepan for your pasta.
Grate the zest of 2 lemons and set aside.
Juice all three lemons and place the juice in a cup — you should have anywhere from 1/3 to 1/2 cup lemon juice.
Heat the olive oil in a large frying pan, add garlic and the lemon zest and cook gently on a low heat for about 5 mins. Be careful to not brown the zest.
Cook the pasta in plenty of salted water until al dente.
Add the lemon juice to the pan and simmer for 2-3 minutes. Then add the cream and simmer on a medium heat for 10 mins.
Drain the pasta and reserve 1 cup of the cooking water. Return the spaghetti to the pan and mix with the sauce. Add a little of the cooking water if you would like the dish a little looser.
Season with salt and pepper to taste.
Add shredded basil, half of the Parmesan cheese and mix.
Serve immediately, drizzling individual portions with Joseph Extra Virgin Olive Oil and sprinkle with the rest of the Parmesan cheese.
Perfect paired with our Primo & Co The Venetian Garganega.
Alternative additions to the recipe
To add fresh salmon pieces or prawns to this dish, add to the sauce during the last 3-4 mins of simmering process.
To add cured salmon or trout. simply add to the sauce and toss through before you serve.
To add seasonal vegetables such as steamed asparagus, beans, zucchini, broad beans or peas, steam them and add to the sauce just before you add the basil and cheese.