500g of tagliarini pasta
The peel of a lemon finely grated.
A large nob of butter
A small glass of cooking cream ( Zia Mirella says that while this is optional , it does make the dish richer and more moist)
Boil up a large pan of water and add some sea salt (about a small teaspoon)- if you are using table salt use less as it is stronger and you can always adjust the salt at the end.
Mirella says that you can always add salt but you can’t take it out – so always try to put a little less and adjust the salt at the end.
Throw in the tagliarini pasta and allow to cook about 10 minutes, then drain.
A hint from Mirella – always use a large pan for pasta – this allows the pasta to cook evenly and not stick together.
Next, melt the butter in a pan on a low heat, add in the grated lemon peel and let the lemon flavour be soaked into the melted butter –but don’t burn the butter.
Add the drained pasta and as Zia Mirella said earlier add the cream , adjust for salt and pepper.
Mirella says this is one of the easiest pasta dishes to make and at the same time it is very unusual as people do not associate lemon with pasta. It really is a delicious flavour.