By Christina Kim
Serves 6 | 60
2 | 20 cloves garlic, peeled
4 | 35 lemons, juice and finely grated zest
50 g | 500 g pickled green peppers, chopped
freshly ground pepper
200 ml | 1.5 litres olive oil
200 g | 1.5 kg parmesan, freshly grated
600 g | 6 kg spaghetti, or fusilli for the large quantity
2 handfuls | 8 bunches fresh basil or coriander, finely chopped
In mortar and pestle, pound together the garlic, lemon zest, and sea salt. Add the pickled peppers and a dash of their juice and continue to pound. Season with freshly ground pepper. Transfer to a large bowl, add the lemon juice and a generous amount of olive oil, and mix. Stir in the parmesan and let rest.
Cook the spaghetti in a generous amount of boiling salted water, then drain and add to the lemon sauce. Add the fresh basil or coriander, mix well, and serve with extra parmesan.