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.
