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Foraging with Alexis Nikole Nelson.
A recipe from “The River Café London” inspired this light, fresh pasta dish. We boil the spaghetti in a scant amount of water, then use some of the starchy liquid to help form a sauce that clings lightly to the pasta. Lemon zest and juice and a generous amount of fresh herbs add brightness, grated cheese offers savory notes and a combination of extra-virgin olive oil and butter lends the pasta just the right amount of richness.
tablespoons extra-virgin olive oil, plus more to serve
tablespoon grated lemon zest, plus ¼ cup lemon juice
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