PHOTOGRAHY JOHN PAUL URIZAR. STYLING MICHELE CRANSTON. PHOTOCHEF CLARE MAGUIRE
This simple lemon pasta is packed full of flavour and will become your new favourite weeknight dinner.
Ingredients
Method
Cook pasta in a large pan of well-salted boiling water until al dente. Drain, reserving ½ cup (125ml) pasta cooking water and keep warm.
CRISPY CRUMBS Heat oil in a large frying pan over medium heat. Add the garlic and panko crumbs and cook, stirring for 3-4 minutes, or until deep golden. Add the parmesan, season with salt and pepper and stir to combine. Take off heat; set aside.
Meanwhile, heat oil in the same frying pan over medium heat. Add lemon slices, season with salt and pepper and cook for 3-4 minutes, turning occasionally or until lightly caramelised. Remove from the pan and when cool enough to handle chop two-thirds of the lemon slices finely, reserving remaining slices for garnishing.
Return the pan to low heat. Add the butter, garlic, capers, chilli flakes and the finely chopped lemon, cook for 1-2 minutes or until garlic is fragrant and tender.
Add pasta water and pasta and toss to combine. Add parsley and season well. Toss to coat in sauce.
Divide pasta between bowls, top with crispy crumbs, remaining lemon slices and lemon wedges.
Lemon pasta recipe variation
For an extra salty kick, add three or four finely chopped anchovies when adding the garlic.
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