I had planned two posts for today however I haven’t managed to finish either so instead i’m giving you a quick but delicious recipe from Nigella Lawson’s newest cook book, Nigellissima. Nigella is one of my favourite celebrity chefs, it’s like food porn and to be honest I prefer that sort of porn! I got this for Christmas but I’ve only just started trying out the recipes. I’m still reluctant to cook often as my dad complains that I’m buying things with the shopping that aren’t needed, he’d rather live on freezer food than cook from fresh to keep costs down. It’s so frustrating! Once I’m in my own house I promise these recipes will be much more frequent. Luckily this used ingredients we already had in the cupboard, so all the herbs used are dry but you can use fresh and of course Nigella does! It’s also meat free but I suppose it would be nice if you had any chicken or king prawns to add in.
Anyway, I’m going to crack on with it as I have loads of blog reading to do, cheesecakes for tomorrows lunch to make all by 9pm so I can be sat, moijito in hand ready for Labyrinth, come at me Emun Elliott & Tom Felton! I’ve also got an M&S Prawn Alfredo to eat although I’m still tempted to order pizza.. We’ll see how I get on with the cheesecakes..
(I used linguine as none of our supermarkets had spaghettini)
1 tbsp Olive Oil
1 Lemon, zest and juice
1/2 cup Breadcrumbs
2 tbsp Extra Virgin Olive Oil
1/4 tsp Dried Chili Flakes
1 Garlic Clove, peeled and pressed
Salt & Pepper to Taste
1 tbsp Parsley
What You Need
Pan, Kettle, Frying Pan, Spoon/Spatular, Zester/Grater (I used a grater as my mum wouldn’t know what a zester was!), Colander, Cup, Lemon Squeezer, Table Spoon, Tea Spoon
- Cook the pasta according to the packet. I always leave mine for longer as I like it really soft rather than al dente.
- Heat the olive oil (regular) in a frying pan and add the lemon zest followed by the breadcrumbs. Stir continuously until golden brown. Remove from the heat and place into a cold bowl.
- Before draining the pasta remove a cup of starchy water, this is an important step so don’t forget it!
- Drain the pasta then return to it’s own cooking pan. Add the the extra virgin oil and half the lemon juice. Toss in the pan until most of the liquid is absorbed.
- Added the chili flakes, salt and pepper to taste along with with garlic. Toss this all together.
- Add some of the starchy water together and give it a stir to help it amalgamate (Nigella’s word, not mine obviously) into a gleaming sauce (again, Nigella, she’s the queen of making food sound sexual).
- Mix the parsley into the breadcrumbs and stir into the pasta. Sprinkle the rest of the breadcrumbs on top when serving.
- I served this with garlic toast.. super simple to make if you don’t have garlic bread in. Just a slice of bread for each person, toast and butter then sprinkle on some dry garlic & oregano (or just some Italian seasoning like we had) then bung it under the grill. Simple!