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spaghetti with lemon and olive oil
- 1 pound spaghetti or linguine
- 3 lemons
- 1/4 cup extra virgin olive oil , plus additional for serving
- 1/4 cup heavy cream
- 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
- Ground black pepper
- Small handful fresh basil or arugula (what I used, deliciously, in a pinch) leaves, shredded
Directions:View on Smitten Kitchen
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