Spaghetti al Limone
- 5 tablespoons butter, divided
- 8 medium garlic cloves, minced
- 1 teaspoon red pepper flakes
- ¾ cup dry white wine
- 12 ounces spaghetti
- Kosher salt and ground black pepper
- ¾ cup finely chopped flat-leaf parsley
- 2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice
- 1 cup grilled salmon, flaked
- ½ cup chopped bacon, cooked
- Grated parmesan
- In a 12" skillet over medium heat, melt 3 tablespoons of the butter.
- Add the garlic and cook, stirring constantly, until the garlic begins to turn golden, about 1 minute.
- Pour in the wine and cook until reduced to about ½ cup, about 3 minutes.
- Remove from the heat and set aside.
- In a large pot, bring 2 quarts of water to a boil.
- Stir in 1 tablespoon of salt and the pasta; cook until just shy of al dente.
- Reserve 2 cups of the cooking liquid, then drain and set aside pasta.
- Set the skillet with the garlic mixture over medium high heat and stir in the salmon and bacon.
- Stir in 1½ cups of the reserved pasta water and bring to a simmer.
- Add the drained pasta and toss.
- Cook, stirring until most of the liquid has been absorbed. 2-3 minutes.
- Off heat, stir in the remaining 2 tablespoons of butter, 1 teaspoon black pepper, lemon juice and zest and the parsley.
- Taste and season with salt and, if needed, adjust the consistency by adding additional pasta water a few tablespoons at a time.
- Transfer to a serving bowl and serve with grated parmesan.
Recipe by at https://www.theorangebee.com/spaghetti-al-limone/
3.5.3251