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SPAGHETTI AL LIMONE CON OLIVE E BASILICO FRESCO

Spaghetti with Olives & Fresh Basil

Ingredients for 4:
12 ounces spaghettini, spaghetti or tagliolini (egg pasta is delicious, too)
4 tablespoons sour cream, creme fraiche, or regular cream
Salt and pepper to taste
Zest of 1 lemon finely grated or cut into small julienne
3 tablespoons olive oil
Juice from 2 lemons (adjust according to size)
4 ounces freshly-grated Parmesan Reggiano
1 or 2 garlic cloves finely chopped (depends on the size of the clove)
20 to 25 Taggiasche olives (Kalamata are also fine cut into small slivers)
1/4 cup fresh basil leaves, torn into pieces if they are too large
Extra-virgin Lemon Olive Oil

Cook the pasta in rapidly boiling salted water until al dente, then drain.
Toss with the sour cream, then with salt, pepper and lemon zest.
Working quickly, toss with the olive oil, lemon juice, Parmesan Reggiano, garlic and olives. Transfer to a serving dish and scatter with the basil.
Add a thin stream of excellent Extra Virgin Lemon Olive Oil
Serve at once, with extra lemon and Parmesan for those who desire it.
Serve in heated pasta bowls if possible.
The tiny bit of cream in this recipe contributes to its smooth appealing texture.
You can control the tartness by adding as much lemon juice as you like.
The Taggiasche olives have a buttery taste and texture that work well with the taste of lemon.
Sweet basil adds to the authentic Mediterranean flavor.

*Note: Parsley can be substituted for basil; it always pairs well with lemons.

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