Lemon Spaghetti With Crispy Capers

Name: Lemon Spaghetti With Crispy Capers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4

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This pasta has been the #1 best seller at Giada Vegas since the doors opened, and with good reason. Inspired by the flavors of Capri and the Amalfi Coast, the tart lemons and crispy fried capers give big personality to this dish. Not only is it full of punchy flavor, but it couldn’t be easier to make. Serve it by itself, or up the ante with fresh jumbo shrimp or scallops to truly give it the coastal essence.

Rated 5.0 stars by 1 users

Servings

Prep Time

25 minutes

Cook Time

15 minutes

Ingredients

1 pound spaghetti chitarra

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2/3 cup extra virgin olive oil

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2/3 cup grated Parmigiano Reggiano
1/2 cup fresh lemon juice, from about 3 lemons
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil leaves
1 tablespoon lemon zest
2 tablespoons fried capers*

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Vegetable oil, for frying
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Instructions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes.
Meanwhile, whisk the olive oil, Parmigiano Reggiano, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with the salt and pepper and tir in the basil. Garnish with lemon zest and fried capers.
*Chef's Note: To fry capers, drain, rinse and dry the capers very well. Heat 1/4 cup vegetable oil in a small skillet over medium high heat until it shimmers when you swirl it. You can make sure it is hot enough by adding one caper to the oil. If it immediately starts to sizzle and pop, the oil is hot enough. Add the capers to the hot oil and fry for about 10 to 15 seconds until they have popped open and are golden brown and crispy. Using a slotted spoon, remove the capers to a paper towel-lined plate and allow to drain before using.