Capellini with Lemon and Basil
The Savory Way, Deborah Madison

This is a wonderful recipe for summer. Serve with thick tomato slices for lunch or a light dinner; add grilled chicken for heartier fare.

zest of 1 lemon, cut into narrow strips
juice of 1 lemon
1 1/2 tbsp. unsalted butter
1 1/2 tbsp. extra-virgin olive oil
8 fresh basil leaves, finely sliced
2 tsp. finely chopped parsley
3 oz. capellini
salt
freshly ground pepper
freshly grated Parmigiano-Reggiano (optional)

Put the lemon zest, juice, butter, oil and herbs in a bowl large enough to hold the cooked pasta comfortably. Also have ready 2 heated pasta bowls or plates.

Bring several quarts of water to a boil, salt to taste and add the pasta, and cook until al dente. Lift out the noodles with a pasta scoop and add them immediately to the large bowl. Repeatedly lift the noodles with a pair of tongs, mixing them with the other ingredients as you do so. Divide the pasta between the 2 bowls and add a little pepper.

Serve with cheese, if desired.

Serves 2