Pasta al Preserved Limone

YIELD: 4

Ingredients:

• 12oz. spaghetti
• Kosher salt
• ½ cup (1 stick) unsalted butter
• ¼ cup finely chopped St Andrews preserved lemon, plus 2 Tbsp. brine
• Freshly ground pepper
• Finely grated Parmesan (for serving)

Method:

Cook 12 oz. spaghetti in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.

Step 2
Meanwhile, melt ½ cup (1 stick) unsalted butter in a large skillet over medium heat. Add ¼ cup finely chopped preserved lemon and season with freshly ground pepper. Cook, stirring, until butter is sizzling around edges of lemon, about 1 minute. Stir in 2 Tbsp. preserved lemon brine, reduce heat to low, and keep warm until pasta is ready.

Step 3
Using tongs, transfer pasta to skillet (a little water coming along is okay) and add ½ cup pasta cooking liquid. Increase heat to medium and cook, tossing vigorously and adding more pasta cooking liquid by the ¼-cupful as needed, until sauce is silky and pasta is coated and glossy, about 2 minutes.

Step 4
Divide pasta among bowls and top with finely grated Parmesan; season with pepper.