Lemon Spaghetti

Lemon Spaghetti
can be used with Fish, Seafood, Pork, Ham, & Chicken great by it self

1/3 c. plain olive oil
1/3 c. grated fresh parmesan cheese
1/3 c. fresh lemon juice (2 - 3 lemons)
1 T. lemon zest
Salt & Coarse Pepper, divided use
8 oz. dried thin spaghetti
9 - 11 leaves basil, torn (has to be fresh basil)

Wisk together oil, cheese, juice, zest, & a good dash each of salt & pepper; hold at room temperature, chilling only if you will need to hold it longer than 2 hours.

Cook spaghetti al dente, about 6 minutes; reserving 1/2 c. water, drain well & return to the pot.

Pour on the sauce, add the basil, & toss till well blended. Add a little cooking water just as needed if spaghetti is too dry. Dust again with salt & pepper. Serve beside or under seafood or meat.

Serves 2 - 4; easy to double. This is really delicious.

For the person who wants to make their own round bread for dips, in the 8/31 issue, to make the dough in a machine & then finishing it in the oven: