From KCRW, I'm Evan Klyman and this is good food.

Opening an Italian restaurant in Los Angeles in the early 80s, I was at the forefront of the

trend away from checkered tablecloths towards a more streamlined modern Italian aesthetic.

On the plate, that often meant, quote, lighter fare,

and by lighter, I mean loads of buttercream and lemon.

Decades on, pasta limone is thriving in L.A.

Good food contributor, Cushbu Shaw, hunted down the best plates of pasta

that, wow, they take me back. Hi. Hi, how are you? I'm good. So I clearly have thoughts about

pasta limone, but I am very excited to hear yours. I love a pasta limone, especially a very emphasis on limone.

Yeah, I'll really lemony one.

Yeah, yeah, yeah, bright, like super bright.

So in your opinion, what makes a luscious limone and where are its origins?

Yes, so pasta alimone originates from southern Italy,

especially in the kind of like coastal areas, like the Amalfi Coast,

the island of Sicily.

There's a lot of lemons that are abundant and, you know, grow in like just giant droves in that area.

And they're very celebrated.

So it makes a lot of sense you know that

they're used in in pasta for me a great limone usually starts with a house-made pasta of you know a pasta

made by hand so it's a little silcier you know something very tender and i like a more traditional

limone that is very heavy on the lemon

juice, but is made from a sauce that is creamy, but is creamy because like the pasta water

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