Penne with Meyer Lemon

1/4-1/2 Meyer lemon
2 garlic cloves
Dash dry white wine
Dash hot pepper flakes
2 Tablespoons butter
Parsley
1/2 lb penne pasta

Put the pasta water on to boil and then begin making the sauce.  Once the water comes to a boil, salt it well and add the pasta.  Cook just until al dente.

Heat 2 Tablespoons of butter in a pan over medium-low heat.  Slice the garlic cloves and add them to the pan along with a dash of hot pepper flakes, to taste.

Cut the end off of the Meyer lemon and cut it into small pieces, then stir it in with the garlic and hot pepper.  Slice 1/4-1/2 of a meyer lemon into thin slices and add to the pan.  Let cook over medium heat.  After a few minutes, add a dash of white wine.

Reserve a bit of the pasta water and add the drained pasta to the pan with the sauce.  Toss to coat and add some pasta water if it is too dry.  Chop up plenty of fresh parsley and add it to the pan with the pasta.  Serve immediately.  Serves two.

Note:
Taste your Meyer lemon ahead of time to see how sweet/sour it is.  Add more or less to taste.

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