1 full lemon, squeezed for juice & rind
2-5 cloves of garlic, chopped finely
1 tsp butter / margarine / vegan butter
1 serving of linguine
Crushed chilies, dash of
Parsley, sprinkle of
Dash of olive oil (if required to keep pasta from sticking)
First wash your lemon carefully with vegetable wash (or soap), making sure to rinse it well. Grate the rind of the lemon, and chop finely. Then slice your lemon in half, scooping out the seeds. Squeeze out all the juice of the lemon into a small bowl. I like to get my fingers in there and run them inside the fruit until there is no more juice left.
Once the lemon has been juiced, start boiling your water for your linguine (do not add salt or oil to your water).
Chop up your garlic cloves, and gently fry them in a bit of your butter of choice just before they start to brown. Remove from heat.
Add linguine once the water has boiled, and cook for 7 minutes (or until al dente). Strain.
Put linguine in your serving bowl, add lemon juice, parsley, crushed chilies and a small dash of olive oil (if required.
Serve with a fresh serving of veggies, and enjoy!
Note: If you would like to add protein to your meal, you can try this with vege-shrimp.