Lemon and Basil Pasta
I had meant to take part in the cook the books club for some time, but somehow circumstances had conspired to prevent this (like, receiving the book by Peter Mayle 5 (yes, five) months after ordering it). However, I got hold of the current book selection Eating for England by Nigel Slater on time. The collection of short pieces on various foods take the reader on a tour of British eating past and present (even though quite a number are addressing store-bought childhood sweets, which are quite arcane to somebody not brought up in the UK), which didn't make it easy to choose a dish for cook the books.
First I wanted to try Welsh Rarebit, because cheese melted in beer sounds like a great idea. Then came a spell of warm weather and a rhubarb Eton Mess seemed to be the way to go. But the rhubarb ended up in a cake (post coming up, but don't hold your breath) and I settled for pasta with lemon sauce from another of Nigel's books as an example of contemporary English cuisine.
Lemon and Basil Linguine
Source: the kitchen diaries by Nigel Slater
200 g linguine *
juice of a large lemon
75 ml olive oil
75 g Parmesan, grated
large handful of basil leaves
* Used spaghetti.
Put a huge pan of water on to boil. When it is bubbling furiously, salt it generously, then add the linguine. Let it cook at an excited boil for about eight minutes.
Put the lemon juice, olive oil and grated parmesan in a warm bowl (warmed under a running tap, then dried) and beat briefly with a small whisk till thick and grainy. Tear up the basil and stir in with a grinding of black pepper. Drain the pasta and quickly toss in the lemon and Parmesan 'sauce'.
Enough for 2.