Lemon vermicelli
Bright lemon, good olive oil, and a handful of parsley turn a few pantry staples into dinner. Fine pasta cooks quickly, so have everything ready before it goes into the pot.
Let’s cook
Prepare the lemon
Finely grate the lemon zest, avoiding the bitter white pith. Juice the lemon into a small bowl and measure out 2 tablespoons. Set aside the zest, juice, cheese, and parsley.
Infuse the oil
Warm the olive oil and crushed garlic in a wide pan over low heat for 3–4 minutes. Keep the garlic pale. Remove and discard it, then turn off the heat.
Cook the vermicelli
Cook the pasta in a pot of salted boiling water according to the package timing, checking it a minute early. Reserve a mug of pasta water before draining.
Make a glossy sauce
Add the pasta to the warm oil with the lemon zest and 3 tablespoons of pasta water. Toss over low heat for 30 seconds. Remove from the heat, then toss in the Parmesan, lemon juice, and parsley. Add a little more pasta water until silky.
Taste and serve
Adjust the salt, pepper, and lemon to your liking. Serve immediately with extra Parmesan and a little olive oil.
Thin pasta can overcook quickly. Finish tossing as soon as the strands are coated and still have a little bite.