Spaghetti with lemon, parsley, garlic and chilli.

A food-writing prescription to cure clean-eating | The Millers Tale
Please don’t be afraid of food and don’t be afraid of your appetites.
Shop for ingredients when you need them, cut down on food miles where possible and learn to scratch-cook using fresh and seasonal ingredients where possible.
This is good food, not clean food.
If you want to learn how to take greater pleasure in what you cook and eat then I’ve compiled a reading list by authors whose love of life is expressed in the way they write about food.
If eating has become a bit of a minefield, their words might help you see how rigid boundaries and self-denial can suck all the pleasure out of life.

- Rachel Roddy’s spaghetti with lemon recipe | Kitchen sink tales | Life and style | The Guardian
How much you make of this is of course entirely up to you, depending on how many somersaults you want to happen in your mouth.
However you make it, it is an invigorating, but comforting meal – just the thing for these January days, maybe.

Serves 4
2 large unwaxed lemons
A big handful of flat-leaf parsley
500g spaghetti
1–2 garlic cloves
A small dried chilli or pinch of red chilli flakes
6 tbsp olive oil

1 Grate the zest from the lemon and very finely chop the parsley, then mix the two together and set aside.

2 Bring a large pan of well-salted water to a fast boil, add salt, stir, then add the spaghetti and cook until al dente.
Meanwhile, very finely chop the garlic and chilli.

3 In a large frying pan, very gently warm the olive oil, garlic and chilli over a low flame until fragrant – do not let it burn.
Once the spaghetti is cooked, drain it – or better still, use a sieve or tongs to lift the spaghetti and a just a little residual water into the frying pan.
Stir, add the lemon and parsley, a pinch of salt and if you like a squeeze of lemon, stir again, divide between plates and eat immediately.