Capellini With Garlic, Lemon and Parmesan Cheese
One of the prettiest table centerpieces is a bowl of lemons; there’s so much allure in their form, fragrance and bright color, not to mention their flavor. I also depend on lemons to enhance flavors in both savory and sweet dishes. They add great verve to my cooking.
These seared scallops are one of my best impromptu meals. Only the freshest, sweetest scallops will work in this dish; they’re the perfect foil for the tart lemon juice.
When time is at a minimum during the week, the capellini recipe has come to be my SOS dish, my fail-safe. I always have capellini, olive oil, garlic, lemons, Parmesan cheese and red pepper flakes on hand. In 10 minutes flat, dinner is on the table.
Fredy Girardet’s lemon tart is still the best ever, spanning all the seasons, no matter what other fruit is available.
Mandel is a cookbook author.
Cook capellini in large pot of boiling salted water according to package directions until just barely tender, 2 to 3 minutes. Do not overcook, as it cooks further before serving. Reserve 1 1/2 cups cooking liquid, then drain capellini.
Heat oil in large skillet over medium heat. When hot, add garlic, lemon juice, 3/4 teaspoon salt and red pepper flakes. Cook until garlic is fragrant, about 20 seconds. Add hot pasta. Toss together, adding reserved cooking liquid as needed to moisten mixture. Cook until heated through, about 3 to 5 minutes. Toss with cheese. Taste and adjust seasoning and lemon juice. Serve immediately on hot plates, garnished with lemon wedges. Pass cheese separately.
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