Spaghetti al Limone

Instructions

1. Wash the lemon, grate the zest (avoid the bitter white pith), and squeeze the juice. Reserve some zest for finishing.
2. In a large non-stick pan, melt the butter with the oil and most of the lemon zest. Stir, add the lemon juice and the whole garlic clove, and simmer on low about 5 minutes.
3. Cook the spaghetti in the salted water — using less water than usual concentrates the starch.
4. Halfway through the package cooking time, drain the spaghetti (still very al dente, nearly raw) and transfer to the pan with the lemon sauce.
5. Add a ladle of the starchy cooking water and finish cooking the pasta in the pan, stirring well to "risottare" — the starch and butter emulsify into a creamy, cream-free sauce. Add more water as needed.
6. Serve hot, finished with the reserved lemon zest and chopped parsley.