Fried lemon pasta with chile flakes from Dinner: Changing the Game (page 189) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • VineTomato on May 31, 2020

    I finally found Meyer lemons in London - a rare treat indeed and after searching Eat Your Books we settled on this recipe. We loved it.

  • TrishaCP on May 04, 2020

    Wow, we absolutely loved this. I blanched my lemons for five minutes based on prior reviews, and added basil (didn’t have the celery leaves).

  • bching on June 18, 2019

    We love this. I've made it several times--occasionally with straight from the tree lemons which I suspect are less bitter.

  • jenmmcd on June 17, 2019

    My family really liked this dish, kids included. I did blanch the Meyer lemons for 4-5 mins to get the bitterness out, but then they were great. I also topped it with roasted cauliflower with capers and breadcrumbs—kind of a mash up with the next recipe in the book. That was a yummy addition too. Will make again.

  • meduff on January 23, 2019

    I really wanted to love this dish. What is not to love about lemons, pasta, and a little cheese? I made it twice just to make sure it I was giving it the justice it was due. For me this dish was a deceptively difficult the first time around, and way to fussy for a weekend night meal if you've had a busy day. I had to blanch my homegrown Meyer lemons longer than the recipe called for, and my lemons are pretty sweet. The second time around I omitted the celery leaves and substituted basil - which I liked much better. I had a hard time caramelizing the lemons and needed to use more oil than called for and turn down the heat so it didn't burn my pan a second time. Next time I would add capers - because almost everything is better with capers. I still really want to love this dish.

  • westminstr on January 23, 2019

    I liked this pretty well but my kids didn't. It was a bit more fiddly than a usual weeknight dinner. I think it would be less fiddly with repetition, but I probably won't repeat because my kids didn't eat it. It was however a great way to use Meyer lemons. I blanched for 2 min & I think 3 would have been better.

  • Astrid5555 on November 20, 2017

    I agree with Tweedles81, this pasta dish is amazing! I was lucky enough to have found some Meyer lemons at the store last week, so this was a quick weeknight pantry staple dinner. Added the optional parsley and used pappardelle pasta. My lemon-averse husband asked me to please, please make this again as soon as possible.

  • Tweedles81 on November 20, 2017

    This was amazing - probably the best pasta dish I’ve ever made! I used Meyer lemons and blanched for 3 minutes. The only substitution I made was that I used egg fettuccine, as that is what I had on hand. My toddlers didn’t like it (probably because of the prominent lemon flavor), but my husband and I gobbled it up!

  • ellencooks on April 09, 2017

    This was quite good! I didn't have Meyer lemons and used my homegrown unknown variety, but thicker skinned than a Meyer so I doubled the blanching time. Really good and quick to go together.

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