Salvia e Limone

Fresh lemons, fresh sage – that's all you need for this summer dish. The zest makes it, not the juice. Amalfi lemons or Cedro are perfect.

Spaghetti al Limone con Salvia 
Henning's Recipe 

For 4 people:

• 500 g Spaghetti (al bronzo or gluten-free, e.g. Rummo)
  * 2–3 lemons (finely grate only the yellow part of the zest)
  * 10–15 fresh sage leaves
  * 1–2 garlic cloves
  * 70 ml extra virgin olive oil
  * 100 g butter (half clarified)
  * Parmigiano Reggiano
  * Salt, pepper, nutmeg, Piment d'Espelette

How to:

Don't wash sage leaves, just wipe them clean. Cook pasta al dente, reserve some pasta water. In the pan, heat olive oil with the clarified butter. Let garlic and sage infuse briefly, don't brown. Remove garlic, add lemon zest and spices. Add spaghetti directly to the pan, add some pasta water. Stir in remaining butter piece by piece – creates a beautiful emulsion. Toss well. Serve with Parmigiano. Garnish with fresh sage leaves.

Have a beautiful summer!
Yours, Henning Breiman