Traveler and gourmand Peggy Markel learned this recipe from a friend, Giacondo Cavaliere, on her very first visit to Amalfi, Italy, several years ago. It tastes fine with any lemons, but sfusato amalfitano brings the best out of the dish. Bring a pot of water to the boil, add salt, and cook one package of spaghetti al dente.
Meanwhile, simmer for three minutes on low heat ¼ cup of olive oil, two cloves of chopped garlic, and ¼ cup parsley.
Drain pasta and immediately toss it with ½ cup lemon juice and oil mixture.
Add a bit of the reserved pasta water if needed to elongate the sauce and keep the pasta fluid.
Add ½ cup lemon juice and the zest of one lemon.
Toss again gently in the saucepan.
Serve with ¼ cup chopped fresh parsley and a drizzle of extra virgin olive oil.
