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Preserved Lemon Pasta

Another use for preserved lemons. A quick and delicious spaghetti that is a refreshing start to a summer meal.

12 oz spaghetti

1/2 cup (1 stick) unsalted butter

1/4 cup finely chopped preserved lemon

2 Tbsp lemon brine

Freshly ground pepper

Kosher salt

Finely grated Parmesan for serving

Cook pasta in a large pot of boiling salted water until just shy of al dente, about 1 minute before the package cooking instructions.

While pasta is cooking, melt the butter in a large skillet over medium heat. Add lemon and season with pepper. Cook, stirring, about a minute. Stir in brine and reduce heat to low. Keep warm while pasta cooks.

Using tongs, transfer pasta to the skillet and add 1/2 cup of the pasta water. Increase heat to medium and cook, tossing pasta in the sauce. Adding pasta water by 1/4 cup increments until a silky sauce is achieved. About 2 minutes.

Served topped with grated Parmesan and fresh ground black pepper.

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