Lemon Capellini


The original recipe for this dish is by Ina Garten. The link we found is as follows: https://www.foodnetwork.com/recipes/ina-garten/lemon-capellini-3742575


I paired this with the lemon chicken, but, I have been using this recipe for years and it goes with just about any meat/fish.  I love pasta anyhow, and this just kicks it up a big notch.  It’s easy, it’s quick, and tastes wonderful.  It’s my go-to when I want to impress.   I even taught my mother how to make this and she does so all the time.   Try it – I dare you.   (It’s another great Ina Garten classic).


Kosher salt and freshly ground black pepper

1 Pound of dried Capellini.   NOTE:   You really can use any pasta actually – but this is a thin long pasta that absorbs flavor beautifully. And if you’re wondering it’s just a bit bigger in diameter than Angel hair pasta (which I have used).

½ pound unsalted butter (2 sticks! –  remember, everything is better with butter)

Zest and juice of 2 Lemons, plus the zest of 1 lemon for garnish


Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente.

Meanwhile, melt the butter in a large sauté pan, add the zest and juice of 2 lemons, 1 tsp of salt (though I do what I think is appropriate), and 1 tsp of pepper, and bring to a simmer.  When the pasta is cooked, use tongs to remove it from the pot and place it in the sauté pan.  Toss completely the capellini with the butter mixture.  If the capellini seems dry, add some of the extra pasta water.

You can place a serving of pasta on each plate – or like I did in the video, put it all on a big platter.   Then garnish with the grated zest of 1 lemon and serve immediately.   AND ENJOY!!!


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