• Francesca Melman

Spaghetti Aglio, Olio & Spring Greens


The simplest, loveliest pasta I can think of. Fresh garlic (aglio), good oil (olio) and great Parmesan are key.



Spaghetti Aglio, Olio & Spring Greens

2 cloves of garlic

1 fresh red chilli

1 head of spring greens

400 g dried spaghetti

extra virgin olive oil

1 large unwaxed lemon

Parmesan cheese


Peel and finely chop the garlic, deseed and finely chop the chilli and rinse and finely slice the spring greens.

Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions, around 8 minutes.

Meanwhile, heat a drizzle of oil in a frying pan. Add the garlic and chilli and fry for a minute or so, until the garlic is starting to colour.

Add the spring greens and cook, stirring occasionally, for 3 to 4 minutes or until the greens have wilted a little. Finely grate over the lemon zest.

Drain the pasta and add it to the pan with a splash of the water it was cooked in.

Squeeze over the lemon juice and serve topped with a drizzle of oil and a wispy pile of finely grated Parmesan.