Ingredients: 2 lemons 1 clove garlic, finely chopped 1 cup/250 ml heavy cream salt to taste 3 oz/90g freshly grated Parmesan cheese 1 spicy green or red chili pepper, sliced 1 lb/500g spaghetti Grate the zest of one of the lemons and cut the fruit into small pieces. Squeeze the juice from the other lemon. Saute the garlic in the oil in a heavy-bottomed pan until it begins to color. Add the cream, salt, and lemon zest and lemon pieces and cook over med. heat for 4-5 minutes more. Meanwhile, cook the spaghetti in a large pot of salted, boiling water until al dente. Transfer to the pan with the cream. Add the chili pepper and parmesan, toss well, an serve. Wine: a dry white From the book Pasta by Fabrizio Ungaro. Published by The Wine Appreciation Guild.