Spaghetti Al Limone

With my vegetarian niece coming for dinner on Sundays I've had to explore other cuisines - French food doesn't offer much in terms of vegetarian food. However, Italian does, and I know this from the near decade I spent as a vegetarian. I discovered David Rocco, handsome Italian man who cooks, too!

1 lb. spaghetti

1 clove garlic, for rubbing

lemon juice from 2 lemons, freshly squeezed

5 Tbsps. olive oil

salt to season

1 cup parmigiano cheese, finely grated, plus extra for sprinkling

bunch fresh flat-leaf parsley, chopped

zest of 1 lemon, freshly grated

1. Place the spaghetti in a pot of boiling salted water.
2. Cut the garlic in half and rub all over the inside of a large serving bowl. This way the flavour of raw garlic will lightly infuse whatever you put in it. To the bowl, add the freshly squeezed lemon juice and salt then slowly drizzle in the extra virgin olive oil while whisking until the ingredients emulsify.
3. When the spaghetti is ‘al dente’, drain it and dump into the serving bowl. Mix well, sprinkling in the parmigiano cheese, parsley and lemon zest. Serve immediately.