Lemon Spaghetti With Crispy Capers Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1 lb spaghetti 2/3 C olive oil 2/3 C grated Parmigiana Reggiano 1/2 C fresh lemon juice 1/2 tsp kosher salt 1/4 tsp pepper 1/3 C chopped fresh basil 1 tbsp lemon zest 2 tbsp capers
			TO FRY CAPERS: Drain and rinse, dry the capers. Heat 2 tbsp of oil on medium high in a skillet until oil is hot, add capers for 10-15 seconds until they pop open, remove from oil on a paper towel, set aside. PASTA: Whisk the olive oil, Parmigiano Reggiano and lemon juice in a large bowl to blend. Drain cook past, reserving a cup of cooking water. Toss the pasta with lemon sauce along with cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper then stir in basil, lemon zest and capers. Serve hot