Spaghetti al limone represents our first transatlantic cooking session. A recipe courtesy of the New York Times and hunted down by Sam. The finished dish was beautiful and served as a great accompaniment (on the English side) with pork, mushrooms and tomatoes also garnished with a bit of salad leaf. Nice.
My only quarm with the dish was that I feel the taste of lemon dominated a tad, I have only myself to blame for this I feel. In future I would refrain from adding the lemon juice and allow the strength of the lemon zest's flavour to compliment the wine; that being said the lemon and wine flavour worked in perfect harmony... a truly beautiful flavour. This is only a personal preference and as I said it should be added to taste, it is very nice. This is a truly beautiful dish and very simple to produce, I will certainly be commiting it to memory and reproducing it for people. The general response from my family was that it was extremely nice. All in all a success.
Here is the link to the New York Times site that has the process of making it:
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