Jamie Magazine
By Anna Jones
Spaghetti aglio, olio & spring greens
20 mins
Super easy
serves 4
About the recipe
The simplest, loveliest pasta we can think of. Fresh garlic (aglio), good oil (olio) and great Parmesan are key.
Recipe From
Ingredients
2 cloves of garlic
1 fresh red chilli
1 head of spring greens
400g dried spaghetti
extra virgin olive oil
1 large unwaxed lemon
Parmesan cheese
Method
- Peel and finely chop the garlic, deseed and finely chop the chilli and rinse and finely slice the spring greens.
- Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions, around 8 minutes.
- Meanwhile, heat a drizzle of oil in a frying pan. Add the garlic and chilli and fry for a minute or so, until the garlic is starting to colour.
- Add the spring greens and cook, stirring occasionally, for 3 to 4 minutes or until the greens have wilted a little. Finely grate over the lemon zest.
- Drain the pasta and add it to the pan with a splash of the water it was cooked in.
- Squeeze over the lemon juice and serve topped with a drizzle of oil and a wispy pile of finely grated Parmesan.
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