Capers

Recently in our time-line on Twitter, one of our followers said she hated capers. It is our belief that she has not experienced them in a light, subtle, yet fabulous dish. Perhaps we are incorrect, but let’s find out!

The following recipe incorporates lemon and capers into a sauce tossed with angel hair  into this light, yet extremely flavorful dish. Enjoy as a light entree or as a side dish with roast chicken, or Parmesan crusted chicken cutlets.

Angel Hair in a Lemon Sauce

1/2 lb angel hair pasta

salt

1 TBSP extra virgin olive oil

juice of 1 lemon plus 1 extremely thinly sliced lemon

2 cloves of garlic, finely chopped

1/4 cup capers

1/2 cup white wine

1/4 cup parsley, chopped

1/2 cup chicken stock

2 TBSP butter

5 oz baby spinach

1/4 cup Parmesan cheese

Bring a large pot of water to a boil. Add salt and a little olive oil. Cook until al dente 2-3 minutes. Reserve a ladle of the hot water and then drain pasta.

Coat a large, hot  skillet with the olive oil. Add the lemon slices (remove all seeds), garlic and capers and cook 2 minutes. Stir in the wine and the parsley and cook until reduced, 1 minute.  Stir in the chicken stock. Stir in the butter until melted, then stir in the lemon juice. Add the spinach and cook until wilted Add the reserved cooking liquid. Stir the pasta into the skillet and toss to coat; season with salt and pepper. Toss with Parmesan Cheese and serve.

~Mangia!