Clare made spaghetti with lime and rocket, one of my favorite pastas for dinner. Very simple. Serve with a dry white Bordeaux. We were debating what was the last #1 ABBA had in UK. It was Super Trouper, Nov ’80.
450 g (14 oz) spaghetti
2 tablespoons fruity extra-virgin olive oil
1 tablespoon shredded lime rind
2 cloves garlic, crushed
1 red chili, seeded and chopped
2 tablespoons salted capers, rinsed
8 slices proscuitto, chopped
150 g (5 oz) rocket (arugula) shredded
3 tablespoons lime juice
150 g (5 oz) soft marinated feta in oil
Cook the spaghetti in a large saucepan of rapidly boiling water until al dente. Drain.
While the spaghetti is cooking, heat the oil in a large saucepan over medium heat;. Add the lime rind, garlic, chili, and capers and cook for 1 minute or until fragrant. Add the proscuitto and cook, stirring for 2 minutes or until the proscuitto is crisp. Add the spaghetti to the pan and toss to coat and heat through.
To serve, toss the rocket and lime juice through the pasta and pile into serving bowls. Top with marinated feta, a little of its oil and cracked black pepper. Serves 4.
