Garlic and capers spaghetti.

S4

700g spaghetti
200g bacon
3 big cloves of garlic, chopped
70ml capers, drained
80g rocket, roughly chopped
1 large red chili, thinly sliced
1oml of lemon zest
45ml lemon juice
250ml grated Parmesan
black pepper
olive oil

Cook the pasta in a large pot with lots of salt. Meanwhile fry the bacon till crisp.
Saute the capers and the garlic for about 2 minutes on medium heat in about 3 tablespoons of olive oil. Add the chili, zest and lemon juice and stir for one min, then take the pan of the heat.
Drain the pasta once its done and toss with the garlic mix. Then add the rocket and Parmesan.
Serve with bacon strewn on top along with black paper and some extra Parmesan.

drink: hartenberg merlot, 2003