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Spaghetti al limone

Spaghetti with lemon sauce

From	Difficulty	Serves	Time
			25'

Ingredients

Spaghetti: 350 g. (12.35 oz.)
Butter: 80 g. (2.80 oz.)
Lemon: 2
Parsley: 2 bunches
Basil: some leaves
Salt and pepper

Preparation

Cut the peel of half a lemon in narrow strips and half cook in boiling water.
In a tureen, work the butter until it becomes a cream, add the minced parsley and basil, the filtered juice of the 2 lemons, adjust with salt and pepper.
Cook the spaghetti in boiling water until al dente, drain and flavour them with the lemon sauce.
Sprinkle with some other minced parsley and basil, add the lemon peel and serve at once.

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