Piccata Recipe
Lemon and caper butter sauce, capellini
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Capellini
Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente, usually about 2-3 minutes. Drain and set aside, reserving some pasta water.
Sauce Preparation
- 2
Make the Lemon Caper Butter Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
- 3
Add Butter and Flavorings
Reduce the heat to low and add the unsalted butter, stirring until melted. Then, add the lemon juice, lemon zest, capers, salt, and black pepper. Stir to combine and let the sauce simmer for about 2-3 minutes.
- 4
Combine Pasta and Sauce
Add the drained capellini to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- 5
Garnish and Serve
Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.
