Fresh spaghetti alla chitarra 300 gr, Red Chilli 4 pieces, Parsley 30 gr, Lemon juice1 dl, Virgin olive oil 3 spoons, Butter 40 gr, Salt and pepper.
Cook the pasta “al dente” in salted water, drain and add olive oil so that the pasta does not stick together. Rinse the lemon with water and a brush then peel it with a potato peeler and cut the skin in thin strips. Put the butter in a heated pan, add the lemon juice, the peels, the red chilli and the chopped parsley and sauté for a few seconds. Add the pasta and sauté quickly, Check the seasoning and add the chilli on top.