Lentils and spaghetti
, Serves 4
Italian lentil-and-pasta supper: mushy lentils simmered with bay, then tossed with golden garlic, parsley and butter into a starchy sauce.
| 180 g small brown lentils (castelluccio or puy) | Simmer lentils & bay 45 min | Add lentils & splash of pasta water, boil | Add drained pasta, parsley, oil & butter; toss hot | Serve with parmesan |
| 2 bay leaves | ||||
| 500 ml water | ||||
| 4 garlic cloves, peeled and chopped | Fry garlic in oil until golden | |||
| 2 1/2 tbsp extra-virgin olive oil (for frying the garlic) | ||||
| 400 g dried spaghetti | Cook pasta in salted water, per packet | |||
| Sea salt, for the pasta water (10 g per litre) | ||||
| 4 tbsp chopped flat-leaf parsley leaves | ||||
| 2 1/2 tbsp extra-virgin olive oil (to finish) | ||||
| 50 g butter, or 3 tbsp more extra-virgin olive oil | ||||
| 60 g parmesan suitable for vegetarians, grated (optional) |
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