Angelfish pasta with lemon

Ingredients:

• 450 g dry capellini pasta
• 220 g unsalted butter
• Zest and juice of 2 large lemons
• 1 lemon for serving

Preparation:

1. In a large pot of boiling water, add 2 tablespoons of salt. Add the capellini pasta and cook for 3-4 minutes until al dente.
2. Meanwhile, heat a large (30 cm) frying pan, add the butter, and heat until melted. Add the zest and juice of two lemons. Add 2 teaspoons of salt and 1 teaspoon of black pepper and stir to coat the pan evenly.
3. Once the pasta is cooked, remove it from the water with tongs, waiting for most (but not all) of the water to drain back into the pan, and add the pasta to the sauce. Cook for one minute, adding a ladle of the pasta water to the sauce to rehydrate the pasta.
4. Transfer the pasta to a serving platter or individual plates. Sprinkle with additional lemon zest, season with salt and black pepper, and squeeze a little lemon juice over the top. Serve hot.
   
   Recipe Capellini pasta with lemon and black caviar.