Submitted by Helen Smith
This makes 2 generous servings and I divide it for a few days later. Delicious with a nice piece of fish. You can add or take away some of the olive oil - I watch my calories so use less.
- Juice of 1/2 lemon and its zest
- 1 grated garlic clove
- 1 TBS extra virgin olive oil
- 1/8 tsp hot pepper flakes
- dash salt
- Few capers is optional
- Cook pasta and drain into the sauce, toss and let sit about 5 minutes so it absorbs all of the liquid - stir now and then.