Earlier this week, I wrote about Meyer Lemons and provided a link for a recipe similar to this one. Well, I made some healthy modifications to it and served it to my family a few days ago. My husband ate every tiny morsel from his bowl, so I take it as a very good sign it’s ready to share with you:
Lemon and Leek Spaghetti with Sea Salt – Serves 5 (approximately 6 oz each)
1 32oz Thin Spaghetti
2 Meyer Lemons (if you do not use Meyer Lemons, see substitution below – it will have a different flavor profile)
1 cup grated parmesean
2 cloves garlic, minced
1/4 cup Leeks, cut thin (Note: This is easy to do – leeks have many thin layers – this is about 1/3 of the white part of the leek) You may also use 1 shallot. Do not substitute a regular onion for this dish.
1 Tbsp butter
1 – 2 Tbsp olive oil
2 teaspoons dried parsely
Coarse Ground Sea Salt (see directions below)
Fresh ground pepper
From beginning to end, this dish takes 15 minutes…have other stuff (bread/salad/drinks) at the ready!
Get water boiling for spaghetti – cook until al dente per directions. I used Creamette noodles and they worked great. Zest off all of the Meyer Lemon peel. Slice leek (or shallot if using) thinly (white part – remove thin outside skin) about one-third up. Mince garlic.
Put the butter and 1 Tbsp oil in a pan over medium low heat. Throw in the lemon zest, leek and garlic. Let them cook until your spaghetti is done – we just need them softened.
If you need to grate cheese, do it now – you need it soon!
Once spaghetti is done, drain and put it back in the pot. Add pan of zest/leeks/garlic/oil/butter, scraping it into the spaghetti, add half the parmesean, the parsely and a squeeze of a quarter of the Meyer lemon. Stir quickly. If it isn’t “oily” enough for you, add a little more oil. It should be slightly slippery.
Serve into bowls, sprinkle rest of parmesan liberally on each bowl, crack pepper over it and finally, put on at least 10 coarse sea salt grains per dish. Some people might not want more than that – this is the salty crunch part.
Serve immediately. It is SOOOO good!
I’ve included more “Lent Friendly” and Vegetarian links below picture.
IF USING “REGULAR LEMON”: Use zest from two lemons and do not add extra juice from the lemon. If too sour, add pinch of sugar. Meyer lemon is much better for this dish…( :