30-40 dove hearts 1 pound dried spaghetti 2 tablespoons capers 4 large garlic cloves
30-40 dove hearts
1 pound dried spaghetti
2 tablespoons capers
4 large garlic clovesminced
4-5 tablespoons olive oil
1 tablespoon red chili flakes (optional)
Juice of one lemon
Rinse the hearts well. Then soak them in salt water.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until it is nearly done, but still has a bit of tooth (al dente). In a large skillet over medium-high heat, add the olive oil. Add the dove hearts and sauté until they are browned on all sides, about 3 minutes. Add the capers, garlic and the red chili flakes.
Stir well to prevent the garlic from burning. Sauté for an additional 2-3 more minutes or until the garlic is just cooked through. Drain the pasta, reserving a few tablespoons of the cooking water. Add the pasta to the skillet and stir well to coat with oil.
Add a tablespoon or two of pasta water to the pan and squeeze in the juice of a lemon to finish the sauce. Top with freshly grated parmesan cheese before serving.