1 pound spaghetti
4 cups celery sliced into ¼” matchsticks
4 cloves garlic sliced
1 large lemon zested
3 tablespoons lemon juice fresh squeezed
¼ cup parsley minced
1 teaspoon salt plus more to taste
½ teaspoon crushed red pepper flakes optional, to taste
¼ cup olive oil
¼ cup extra virgin olive oil
Julienne 4 cups worth of celery into 3″ long matchsticks. Meanwhile, cook spaghetti to al dente in salted (2 Tbsp kosher salt per gallon) water.
Sauté garlic in a ¼ cup of olive oil in large pan over medium-low heat for 2-3 minutes. After garlic is lightly golden add the celery and cook for 3 minutes more. Add 1 tsp salt and ½ tsp crushed red pepper to season the celery.
Add 1 cup of pasta water and the lemon juice to the pan and cook for 1 minute more.
Add in the spaghetti and mix to thoroughly coat with the sauce. Cook for 1 minute, then remove pan from heat. Taste test and adjust salt and red pepper if necessary. Add the zest and fresh parsely. Also, drizzle a ¼ cup of extra virgin olive oil onto the spaghetti. Mix one more time and serve with more crushed red pepper flakes, extra virgin olive, lemon wedges and cheese. Enjoy!
Recipe from Sip and feast