Cappellini with lemon scent

Ingredients for 4 people:

440 g caps
3 lemons
2 mint leaves
5 tablespoons of EVO oil
1 garlic beak
salt.

Prepare an emulsion with lemon juice and finely chopped mint leaves, a pinch of salt and oil.
Place in the refrigerator for about 30 minutes.

Rub a large salad bowl with garlic and sprinkle with half of the emulsion.

Meanwhile cook the pasta in plenty of salted water, drain it and place it in the salad bowl.

Season by mixing everything; compose the dishes, pour on each portion of caps a spoonful of lemon and mint emulsion.

Serve.