How to Cook Spaghetti Al Limone | Searching for Amalfi Lemons in Naples, Italy

Part two of my Italy adventure takes us to Naples, an Italian city that's not for the faint of heart. I get the inside track on how lemons have inspired Neapolitan food — plus a cooking masterclass from a local chef (see recipe below).

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Spaghetti al Limone Recipe

400 g linguine
150 g butter
250 g double cream (heavy cream in US)
1 lemon
1 small dried chili, minced
2 cloves garlic, minced
1 small bunch parsley, leaves chopped
1/2 cup of grated parmesan

1. Bring a pot of salted water to a boil (the pot should be large enough to cook the linguine).
2. Grate the zest of 1 large lemon directly into the double cream. Then fold in the fresh juice of half that lemon.
3. To a large skillet set over medium-low heat, add the butter, garlic, chili and half the parsley. Stir until the butter is melted and everything is coated with it.
4. Before the garlic starts to color, add the lemon cream and slowly stir until it’s combined with the butter.
5. Add 1/4 cup of parmesan and stir to combine. Remove the sauce from the flame and set aside. Don’t worry if it begins to separate; it will come back together when we stir it again later.
6. Add the linguine to the boiling water, and cook for 4 minutes less than the package recommends.
7 Drain the linguine, reserving a couple cups of the hot cooking water. Add the linguine to the sauce and carefully toss to the coat each strand.
8. Add a ladle-full of cooking water until it is absorbed by the pasta. Keeping adding water until the linguine is finished cooking - it should be al dente, not mushy.
9. Add the remaining parmesan and parsley. Serve immediately.