Larry’s Lemon Capellini Primavera

Serves 6-8 people

• 2 pounds dry capellini pasta

• 6 tablespoons olive oil

• 4 large bulbs of garlic, peeled and sliced thin

• 1 teaspoon chili flakes

• 1-2 cups white wine

• 10 pieces of Lemon Preserves

• 1 bunch (1 ½ pounds) asparagus, cut into 1-inch lengths, blanched

• 1 large zucchini, diced and blanched

• 1 yellow squash, diced and blanched

• 6 tablespoons butter

• Salt, to taste

• Pepper, to taste

• 3 cups Parmesan cheese, grated

• Lemon Gremolata, for garnish

• 1 cup parsley, chopped, for garnish

• Olive oil, for garnish

1. Cook pasta in boiling water with a pinch of salt and a dash of olive oil, until al dente. Strain, saving some of the water, and set aside.

2. In a large sauté pan, add olive oil and garlic. Swear garlic until light brown, add chili flakes, and then deglaze with white wine.

3. After wine has been reduced by half, add lemon preserves, pre-blanched asparagus and squashes, butter, and salt and pepper to taste. Lastly off the flame, add 2 cups of Parmesan; add more if sauce feels too thin.

4. Once sauce is where it should be (it should coat the back of a spoon), reheat pasta (unless it is still warm). Add reheated pasta to pan along with an ounce or two of pasta water to coat pasta and keep it from drying out. Stir to combine with vegetable mixture.

5. Plate pasta and top with remaining Parmesan, Lemon Gremolata, parsley, and olive oil.

CHEF’S TRICK! Using lemon oil instead of olive oil to finish the pasta with is a little trick to kick it up a little!

For the Lemon Preserves 

• 2 cups simple syrup*

• 3 lemons, sliced across in very thin rounds (a mandoline works best, but watch your fingers!)

1. Bring simple syrup to a boil and pour over lemon slices. Allow to sit for 6 hours.

*To make simple syrup, bring 1 cup sugar and 1 cup water to a strong boil, stirring to combine thoroughly.

For the Lemon Gremolata

• 1 cup breadcrumbs (or Panko)

• 3 tablespoons butter

• Zest of 4 lemons

• 2 tablespoons chopped parsley

1. Fry bread crumbs with butter in a skillet, keeping the pan moving constantly. Add lemon zest when bread crumbs are light to medium dark brown, and add parsley at the very end.

2. Mix well and place on a tray lined with paper towels; allow to cool for later.