SPAGHETTI WITH LEMON, CHCKPEAS AND BACON (SERVES 4)

Terry Shapiro

1 LB. DRIED SPAGHETTI

4 SLICES THICK BACON OR PANCETTA, MINCED

1/2 SMALL ONION, CHOPPED

2 CLOVES GARLIC, CHOPPED

1 CAN 14 OZ. CHICKPEAS, DRAINED

1 LEMON, SLICED

2 TBSP. EXTRA VIRGIN OLIVE OIL

A FEW SMALL SAGE LEAVES

1/4 C. PINE NUTS, LIGHTLY TOASTED

GRATED PARMESAN CHEES, LEMON ZEST AND CRUSHED RED PEPPER FLAKES FOR GARNISH

1.  COOK SPAGHETTI IN HEAVILY SALTED BOILING WATER

2. SAUTE BACON IN MEDIM PAN OVER MEDIUM HEAT UNTIL CRISP.  REMOVE TO A PAPER TOWEL TO DRAIN LEAVING A SMALL AMOUNT OF BACON FAT IN PAN.

3.  ADD ONION TO PAN AND COOK UNTIL SOFT, ABOUT 3 MINUTES.  ADD GARLIC, CHICKPEAS, LEMON SLICES AND OLIVE OIL.  REDUCE HEAT TO LOW AND COOK FOR A FEW MINUTES.

4.  WHEN SPAGHETTI IS COOKED BARELY AL DENTE, REMOVE FROM HEAT AND DRAIN, SAVING 1/4 C. OF THE WATER.

5.  ADD COOKED SPAGHETTI, RESERVED 1/4 C. WATER, SAGE LEAVES AND PINE NUTS TO PAN.  TOSS TO COAT.

6.  PLACE MIXTURE INTO LARGE SERVING BOWL; DRIZZLE A LITTLE OLIVE OIL AND THEN SPRINKLE WITH PARMESAN, LEMON ZEST AND RED PEPPER FLAKES TO TASTE.