Ricetta Pasta al Limone - Chef Recipe by Alessandro Pizzolato

Ingredients

Opening in 2023, Settimo set within the Westin Brisbane, transports you to the Amalfi Coast. Head Chef Alessandro shares with AGFG readers his traditional lemon and garlic spaghetti recipe. Settimo is a gathering place for lovers of authentic Italian flavours enjoyed with relaxed sophistication, drawing on the abundance of local Australian produce.

150 g butter
150 g Parmigiano, grated
90 mL Extra Virgin Olive Oil
40mL lemon juice
1/2 birdseye chilli, finely sliced
1 garlic clove, whole
1 lemon, zested
10 strands of saffron
1 packet good spaghetti (Rummo or Molisana)
Salt and pepper

Method

Bring a large pot of water to the boil. Add 1/4 cup of table salt once boiling.

Place all the butter in a large pan on medium heat with the garlic and gently infuse the butter.

Remove the garlic once golden and dispose.

Add the saffron, the chilli and 200mL of water. Add salt and pepper.

Bring to the boil and set aside.

Cook the spaghetti in boiling water for 3 minutes less than the suggested cooking time.

Strain and keep 300mL of cooking water.

Transfer the spaghetti to the hot pan, add the EVOO, a little pinch of salt, lemon juice and zest and 150mL of cooking water.

Cook on high heat for 2 minutes while tossing the pasta often.

Remove from the heat and add the grated Parmigiano a little at a time while constantly mixing and tossing.

If not creamy enough, adjust by adding a small amount of cooking water.

Serve with plenty of grated Parmigiano on top.

Credits: Settimo Restaurant

Photo Credits: Settimo