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Monday, 21 April 2014

Old Mother Hubbard's Cupboard

So, what do you cook when you get home from holiday in the early hours of Sunday morning and it's Easter, which means no shops open until Tuesday?  We had a bit of a situation here, because shops and supermarkets (unlike the UK) don't open on Sunday, or Monday either if it happens to be a public holiday.  Actually, Sunday wasn't a problem because we ate out, but today some inspiration was called for.

I looked in the fridge and found some lemons, a dried chilli and a block of Parmesan.  In the (almost) empty cupboard I found some spaghetti and olive oil.  Not much in the garden just yet, but we do have herbs and young garlic.  No problem - Lemon Pasta with Fresh Baby Garlic and Oregano - we won't starve quite yet.

If you're interested in the recipe, here it is.

This amount served two of us :-

Olive Oil
2-3 fresh, young garlic, sliced
Finely grated rind and juice of 1 lemon
Small red chilli (optional)
Small handful fresh oregano (or whatever you have in the garden)
Salt and black pepper
Parmesan to serve

First, put the water on to heat and add the spaghetti when it boils.  Cook for as long as it says on the packet.

Meanwhile, cook the young garlic, gently, in the oil.  I usually pull the young garlic which hasn't grown as big as the others - probably destined to produce only one or two cloves if left to mature.  At this point I crumbled a dried red chilli into the pan, but you can leave that out if preferred.

When the garlic starts to soften, add the lemon rind and chopped oregano.  Cook only until the leaves start to wilt, you don't want it crisp and brown.

Season with salt and pepper and, when the spaghetti is ready, strain and discard the liquid, and add pasta to the oil mix.  Stir in the lemon juice and cook lightly until some of the juices are soaked up by the spaghetti.

Serve topped with a sprinkling of grated Parmesan.

Lemon Pasta with Fresh Baby Garlic and Oregano

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