Lemon Pasta

This is a wonderful and subtly exciting pasta. Its origins are tied to a dreamlike trip I took years ago to Positano, on the Amalfi Coast. The month of November is lemon time in Italy and especially so on the Amalfi. They use lemons in everything, but the best of all is with pasta.

For this pasta, gently grate the rind (only the yellow, avoid the white) and mix with the freshly squeezed juice. The pasta is tossed with a southern-style extra-virgin olive oil, minced garlic, and the l