3 lemons sliced across in rounds very thin (a mandolin works best, but watch your fingers!)
1 cup water
1 cup sugar
Bring sugar and water to a strong boil and pour over the lemons. Allow 6 hours to sit.
1 cup breadcrumbs (or panko)
4 lemons zested
3 tablespoons butter
2 tablespoons chopped parsley
Toast breadcrumbs with butter. You must keep the pan moving constantly. Add lemon zest once the breadcrumbs are light to medium dark brown and add parsley at the very end. Mix well and place on a tray with paper towels. Allow to cool for later.
BRING water to a boil in a large pot and season with salt. Cook pasta until al dente, strain lightly, coat with olive oil until needed. Hold to the side at room temperature if possible; if not, refrigerate.
ADD olive oil and garlic to a large sauté pan. Sweat garlic until lightly brown, add chili flakes, and then deglaze with white wine.
AFTER wine has been reduced by half, add the lemon preserve and the pre-blanched asparagus and squashes, butter, chili flakes, butter, salt, and pepper, and taste for seasoning. Lastly, off the flame, add the cheese, more if the sauce feels too thin.
REHEAT pasta, or if it’s still warm, it can just be tossed right back in with the sauce.
ADD reheated pasta to the pan and an ounce or 2 of pasta water so the pasta can be properly coated and not dry.
PLATE pasta and top with the lemon gremolata, chopped parsley, and olive oil. Serves 6-8 people.
CHEF’S TRICK! To kick it up a little, use lemon oil instead of olive oil to finish the pasta.