Mum’s ‘Oily Pasta’ with Spring Onion & Lemon Zest

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

70ml olive oil

1 bunch spring onions, finely sliced

4 garlic cloves, sliced

1 teaspoon chilli flakes

1 packet linguine (gluten-free if required)

2 lemons, zest only

Salt and pepper to taste

[To serve]

1/4 lemon, zest

1/2 bunch parsley, finely chopped

Instructions

Place a medium pot on the stove 3/4 filled with water and bring to a boil. Add salt, aiming for the water to taste obviously salty.

Place the oil, spring onion, garlic and chilli flakes with a pinch of salt in a cold pan on the stove. Turn onto a medium–low heat, try not to have the oil so hot that it starts to fry, the aim is to sweeten the ingredients more than fry them.

Place the pasta in the boiling water and cook until just before it's 'done' (it will finish cooking in the other hot pan!).

Add the pasta and a ladle of the salty pasta water to the onion mixture in the hot fry pan. Stir to combine, and grate lemon zest over top.

Place in your serving bowl, top with lemon zest and parsley.