Spaghetti with Lemon and Coriander

For spaghetti with lemon and coriander, sauté the rosemary sprig in good olive oil. Remove and pour lemon juice and white wine into the pan.

Add salt and rather coarsely ground pepper, reduce slightly. Add fresh coriander herb, add a little wine again if necessary.

Add the cooked spaghetti, stir in ice-cold butter and serve the spaghetti with lemon and coriander sprinkled with Parmesan flakes.

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