Spaghetti with gin and a lemon butter sauce
It's fast, satisfying, the perfect Friday night dinner at the end of an odd week.
Ingredients
200g spaghetti
2 tbsp olive oil, for frying
4 garlic cloves, finely chopped
juice of 3 lemons
60ml gin or vodka
20g freshly grated Parmesan, plus extra for serving
1 heaped tsp of freshly cracked black pepper, plus extra for serving
30g cold butter
a few chives, snipped, to serve (optional)
Method
Step
Put a large pan of salted water on to boil.
Step
Cook 200g spaghetti until almost al dente or according to the package instructions, then drain, reserving 30ml of the cooking water.
Step
Meanwhile, set a large frying pan over a low heat and add 2 tbsp olive oil.
Step
Add 4 garlic cloves (finely chopped) and a big pinch of salt. Cook for 2 minutes.
Step
Add juice of 3 lemons and cook for another 2 minutes, then add 60ml gin (or vodka) and cook for 3 minutes more. Take off the heat.
Step
Put the 20g freshly grated Parmesan and 1 heaped tsp of freshly cracked black pepper in a bowl. Pour a little of the reserved cooking water in the bowl – just enough to make a paste with the cheese.
Step
Put the cheese mixture in the garlic pan then turn the heat to medium.
Step
Cook, stirring vigorously for a couple of minutes, or until you have a sauce which is starting to cling to the spaghetti.
Step
Turn the heat off, add the 30g cold butter and keep stirring until melted. By now the sauce should be glossy.
Speaking of gin, it's national gin day on Saturday apparently. A good excuse to put a bottle in the freezer to chill while you peruse our thorough collection of gin recipes, from twists on a classic G&T to ice lollies and jellies.
Happy cooking, and see you next Friday!
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