My Favourite Spicy Lemon Pasta

**Spicy Lemon Pasta **

1/2 lb. spaghetti, bronze cut
2 tablespoons butter
4 garlic cloves, minced
1/2 shallot, chopped
1 teaspoon crushed red chili pepper
Juice of 1-2 lemons
1 cup heavy cream
1 tablespoon lemon zest
1/2 cup Parmigiano Reggiano, finely grated
2 tablespoons Italian parsley, finely chopped

Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water.

Meanwhile, melt the butter in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 3-5 minutes.

Add the minced garlic and sauté for a further 1-2 minutes until fragrant.

Stir in the crushed red chili flakes along with the juice of 2 lemons. Let simmer for 1-2 minutes.

Remove from heat and add the heavy cream, lemon zest and Parmigiano. Stir until all ingredients are combined. Add salt to taste.

Strain the pasta and add it to the sauté pan with the spicy lemon cream sauce. Toss over medium heat. Add pasta water as needed, 1/4 cup at a time.

Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with  chopped parsley, Parmigiano and crushed red chili pepper.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.