La Preferita (Nicola), Amalfi, Salerno
We spent a week in Amalfi and by far the best restaurant we visited was La Preferita. The panoramic view over the Amalfi Bay was wonderful, as was the food and the attention of the owner, Nicola. On our first visit, we started with some prosecco as we chose our dishes – all wonderful. On the second visit we had the simplest pasta – Limone. It was absolutely fantastic and provided us with one of our best memories of the Amalfi region. We even persuaded Nicola to share the recipe with us. —David Hughes and Anna Piazza
(Yield: 4 servings)
1 pound penne, spaghetti or linguine
SAUCE:
½ cup extra-virgin olive oil, plus extra for serving
2 teaspoons grated lemon zest
2 medium-size lemons juiced
½ cup finely grated Parmesan cheese, plus extra for
serving
½ teaspoon salt and freshly ground pepper
¼ cup freshly chopped parsley
1. Bring large pot of salted water to boil. Add pasta and cook until al dente.
2.While pasta is cooking grate and juice lemons.
3.In a bowl whisk oil, lemon zest, lemon juice, cheese, salt, pepper and parsley.
4.Drain pasta, reserving 1½ cups of cooking liquid.
5.Return pasta to pot and add oil/lemon mixture. Mix well.
6.Add a little of reserved pasta water as needed to thin out.
Serve immediately, drizzled with extra-virgin olive oil and Parmesan cheese.