I was thinking recently about how I have really gone off pasta since having children. As much as I applaud it in every form and celebrate the fact I could happily feed it to my children every day after school by alternating shape and sauce, I do find myself cooking something totally different for me and Mr.Scott.
There is one exception to this rule which happens to coincide with a yearly trip to Devon in May. This is where I get to eat my favourite all time pasta dish twice in one week but I could actually eat it every night if I’m honest. Chilli crab linguine. Having eaten it at The River cafe a long time ago, like years, at least 15, it has remained my favourite dish since that visit.
I have written about it HERE and it will always feature as a desert island dish for me. But then I remembered another. The River Cafe’s “Spaghetti with lemon, creme fraiche & rocket” and discovered they have a recipe for it on YOU TUBE.
To me this is the perfect spring like fresh zesty, heavenly dish that only requires that you use the best lemons, cheese, pasta and creme fraiche that you can find. Sometimes, it’s easy to forget that a plate of pasta can be transformed into soemthing very special indeed when you take time and spend a little more on the best ingredients you can find.
I do still believe that a wonderful plate of home cooked pasta, even spending a little more on good ingredients, will cost so much less than an average take away or supposedly top of the range ready meal type pasta dish. And once you have tried this dish, it will be very hard to find something to better it.
Both of these dishes I have talked about inspired me to make my own interpretation of the pasta dishes I love. It has given me another dish with which to appreciate and re-ignite my love for the simple pleasures of enjoying a good plateful of spaghetti.
I am linking this pasta dish to PASTA PLEASE over at TINNED TOMATOES and this month the guest host is as much of a chilli fan as I am and a blogger I like to follow, Shaheen at ALLOTMENT 2 KITCHEN. The theme this month is CHILLI.
Spaghetti with lemon basil & chilli
- 8 tbsp Extra virgin olive oil
- 2 cloves Garlic finely chopped finely chopped
- 1 Red chill finely chopped
- 1 Lemon Zest & juice
- 30 g Parmesan grated
- 1 bunch Basil leaves torn
- 200 g Spaghetti
Cook the spaghetti according to the packet instructions,
Place the lemon zest and juice in a bowl along with the grated Parmesan cheese,
Heat the olive oil with the chilli and garlic until the garlic begins to soften and turn brown at the edgest hen take it off the heat,
Drain the pasta and add in the lemon zest & juice and Parmesan which you have whisked into the warmed oil with garlic and chilli,
Add in the bunch of freshly torn basil and season with salt and pepper,
Serve with extra shavings of Parmesan cheese.
This is a simple recipe yet it is packed full of aromatic and citrus flavours which make this a perfect simple supper dish.