What you need :
600ml chicken or vegetable stock
60ml (1/4 cup) lemon juice
1 tablespoon grated lemon zest
1 small fresh red chili, seeded and finely chopped
30ml extra virgin olive oil
100g trottole pasta (you can substitute for any shape you like)
1/2 cup of fresh grated parmesan
What to do :
Heat the stock in a pan and keep it simmering. Heat the oil in a heavy fry pan, add the pasta then the lemon juice, zest and red chili, stirring until the pasta is evenly coated (about five minutes). Slowly add the stock, stirring until most of the liquid is absorbed, continue adding ladlefuls of stock, stirring frequently and tasking regularly before seasoning with salt. until the stock is used and the pasta is al dente (about 20 minutes).
Sprinkle with parmesan toss and serve.