Preserved Lemon and Garlic Pasta

1: Bring a large pot of water to a boil with the kosher salt.

2: Add pasta and cook for 6 minutes until slightly softened but not fully cooked.

3: Reserve 1 cup of pasta water before straining the pasta.

4: In a separate pan, heat 3 tbsp olive oil over medium heat.

5: Add garlic and sauté until fragrant, about 2 minutes, stirring regularly.

6: Add preserved meyer lemon, yellow miso paste, red chili flakes, and chicken bone broth to the pan and whisk until miso is fully incorporated.

7: Transfer par-cooked pasta into the pan and mix well.

8: Cook for an additional 5 minutes until pasta reaches al dente.

9: Turn off the heat and stir in basil and lemon juice.

10: If sauce evaporates too quickly, add reserved pasta water a few splashes at a time.

11: Garnish with Aleppo pepper and lemon zest.