Lemon Capellini (Ina Garten)

Ingredients:
2 sticks of butter
Zest of two lemons
Juice of two lemons
2 Teaspoons Kosher Salt
1 Teaspoon Pepper

One pound of dried capellini.


Directions:
Fill a large pot with water and a 2 tablespoons of salt and a 2 tablespoons of olive oil and heat to boiling. Add the dried capellini and cook 3-4 minutes until cooked al dente. Reserve pasta water.

For the sauce:
In a 12 inch stainless skillet add the butter; zest and juice of two lemons; salt and pepper. Combine when melted. Once the pasta has cooked, drain and add pasta to the lemon sauce. Mix to combine and allow to absorb the sauce for a few minutes.

Divide into serving bowls.

NOTE: If making or purchasing fresh pasta please note that it cooks much faster than dried pasta.