Leftover Leftover Liquorice Day
Now I have leftovers from the meal I made yesterday
to use up the leftovers from my
So I thought I'd use a spare lemon with the spare squid ink pasta
to try Jamie Oliver's very simple
Naturally, being a pretentious arse
Jamie insists you should use Sicilian lemons,
which reputedly being less acidic, might explain some taste differences,
but I thought the recipe was pretty much rubbish.
The balance of flavours are all wrong -
too much lemon and not nearly enough olive oil,
however a bit of adjustment gives you something that's not too unpalatable.
I'm just not entirely sure it's significantly better than simply leaving out the lemon completely.
You could try adding some dried red chillies.
I'm slightly dubious about garlic but you could try that too.
You don't have to use squid ink pasta with this. In fact. Probably you shouldn't.
- 1 lb/500g/16 nests linguine
- grated peel ½-1 lemon
- juice 1 lemon
- 6 tablespoons olive oil
- 2 oz/60g grated parmesan
- handful torn basil leaves
- handful rocket
- salt and pepper
Whilst the pasta is cooking, beat the lemon juice and rind with the olive oil
and add the parmesan.
Strain the pasta and add it back to the hot pan together with the sauce and give it a good stir.
The heat will melt the cheese and give the pasta a smooth coating,
after which you can allow it to cool slightly before mixing in the torn basil leaves and the rocket.
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