Now I have leftovers from the meal I made yesterday to use up the leftovers from my Liquorice Dinner. So I thought I'd use a spare lemon with the spare squid ink pasta to try Jamie Oliver's very simple lemon linguine.

Naturally, being a pretentious arse Jamie insists you should use Sicilian lemons, which reputedly being less acidic, might explain some taste differences, but I thought the recipe was pretty much rubbish. The balance of flavours are all wrong - far too much lemon and not nearly enough olive oil, however a bit of adjustment gives you something that's not too unpalatable. I'm just not entirely sure it's significantly better than simply leaving out the lemon completely.

You could try adding some dried red chillies.
I'm slightly dubious about garlic but you could try that too.