This has always been favorite dish of mine, as it is easy to prepare and it is quick. However, I never liked how the oil and lemon went to the bottom of the dish, so I decided to experiment and found that if I made a lemon sauce/emulsion, then it coated the pasta infinitely better.
1 lb of Angel Hair(Capellini) Pasta or Spaghettini
4-5 Tbsp of Extra Virgin Olive Oil
Juice of one Lemon
1 clove of Garlic, crushed with the side of your knife.
Sea Salt and Black Pepper to taste
2 tsp of Red Chili Flakes, omit if you don\’t enjoy spicy.
Parmesan Cheese, since I avoid dairy, I enjoy the Go Veggie vegan Parmesan.
As you are cooking angel hair pasta, you need to make your sauce first, so you don’t find yourself in a rush as the thinner pastas cook very quickly.
In a large serving bowl add your olive oil, lemon juice, salt, pepper and beat as if you are making a vinaigrette. Once it starts to emulsify and thicken, then add in your red chili flakes.
Bring your water up to a boil, add salt and then add in your crushed garlic clove. I find that this adds a slight garlic flavor to the pasta without overwhelming you with the raw garlic. If you like that stronger garlic flavor, then just add it directly to the emulsion.
Once the pasta is done, just to al dente, drain and pour the pasta onto the lemon sauce, toss with Parmesan and serve.