Finely chop one garlic clove and place in a small bowl; set aside. Thinly slice remaining garlic cloves; set aside.
2
Finely chop half of the lemon, peel and all (removing any seeds), and mix with the chopped garlic clove. Season to taste with salt and pepper and reserve for topping the finished dish. Save the uncut half for squeezing over pasta when done.
3
In a pot of boiling salted water, cook pasta until almost al dente (saving 1 cup of the pasta water before draining).
4
Meanwhile, heat butter over medium heat in a large sauté pan. Add the shallots and sliced garlic and cook until tender about 7-8 minutes. Season to taste with salt and pepper. Add the red pepper flakes and capers and cook for another couple of minutes.
5
Over medium heat, add the hot, barely al dente pasta along with the reserved pasta water to the sauté pan filled with the shallot, garlic, and caper mixture.
6
Finish cooking the pasta, stirring often until the pasta is al dente and the sauce has thickened, 3–5 minutes. Add herbs and the lemon garlic mixture. Remove from heat and seasoning to taste again with salt, pepper, grated cheese, and a squeeze of lemon juice from reserved cut lemon.
7
To serve, divide among bowls and generously drizzle with Vera Jane's Novello Extra-Virgin Olive Oil.
Finely chop one garlic clove and place in a small bowl; set aside. Thinly slice remaining garlic cloves; set aside.
2
Finely chop half of the lemon, peel and all (removing any seeds), and mix with the chopped garlic clove. Season to taste with salt and pepper and reserve for topping the finished dish. Save the uncut half for squeezing over pasta when done.
3
In a pot of boiling salted water, cook pasta until almost al dente (saving 1 cup of the pasta water before draining).
4
Meanwhile, heat butter over medium heat in a large sauté pan. Add the shallots and sliced garlic and cook until tender about 7-8 minutes. Season to taste with salt and pepper. Add the red pepper flakes and capers and cook for another couple of minutes.
5
Over medium heat, add the hot, barely al dente pasta along with the reserved pasta water to the sauté pan filled with the shallot, garlic, and caper mixture.
6
Finish cooking the pasta, stirring often until the pasta is al dente and the sauce has thickened, 3–5 minutes. Add herbs and the lemon garlic mixture. Remove from heat and seasoning to taste again with salt, pepper, grated cheese, and a squeeze of lemon juice from reserved cut lemon.
7
To serve, divide among bowls and generously drizzle with Vera Jane's Novello Extra-Virgin Olive Oil.