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From “The Silver Spoon: Pasta” (Phaidon). Serves 4.
Ingredients
10 ounces spaghetti
30 black olives, pitted and chopped
10 fresh basil leaves, torn
Juice of 1 large lemon, strained
6-8 tablespoons extra-virgin olive oil
Salt
Directions
Cook the spaghetti in plenty of salted boiling water until al dente. Drain, return to the pan, and immediately add the olives, basil, lemon juice and enough oil to season. Toss well and serve immediately or let cool, then chill in the refrigerator.
