Spaghetti Al Limone, by Chef Geoff Lindsay

Spaghetti Al Limone, by Chef Geoff Lindsay

This dish was designed by Geoff Lindsay, and suits Alligator Brand Spaghetti perfectly.

Geoff Lindsay is the chef behind Dandelion and Pearl Restaurant & Bar and Executive Chef of Saigon Street, Bali. In 2005 Geoff was named Chef of the Year by 'The Age Good Food Guide'.

This dish serves 4 as an entrée or 2 as a main. Enjoy!

Ingredients

  • 500g fresh cut Alligator Brand spaghetti
  • 1 garlic clove, gently crushed
  • The juice and zest from 2 lemons
  • 75ml extra virgin olive oil
  • Sea salt flakes to season
  • 1 cup finely grated parmigiano cheese, (plus a bit extra for sprinkling later!)
  • 1 small pot of baby basil, leaves picked and washed, left whole

Preparing your Spaghetti Al Limone

  1. Place spaghetti in a pot of boiling salted water (at least 5 liters) and stir immediately to prevent from sticking.
  2. Rub the garlic clove exposed area along the interior of a large serving bowl. This way the flavour of raw garlic will cover the inside surface of the bowl. Discard the garlic.
  3. Add freshly squeezed lemon juice and slowly drizzle in extra virgin olive oil while stirring. Stir well until the ingredients have emulsified. Mix in salt and parmigiano cheese.
  4. When the spaghetti is al dente, drain and add to the serving bowl. Toss the pasta through the oil and lemon juice.
  5. Sprinkle with parmigiano cheese, parsley and lemon zest.
  6. Serve immediately.

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