LEMON LINGUINE
Lemon Linguine or classic Italian linguine al limone is one of the easiest, most flavourful pasta dish that comes together in 10 minutes. All you need is some pasta, lemon, good quality parmesan cheese, salt, garlic and a bit of pepper.
Ingredients
- 250 g linguine
- 2-3 litre water
- 2½ tsp salt
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp parmesan grated
- 2 tbsp lemon juice fresh
- 2 tbsp lemon zest
- 4-6 cloves garlic peeled and chopped or sliced
- ½ cup fresh cream
- 2 tbsp parsley finely chopped
- ½ tsp pepper powder
- extra parmesan for topping
Instructions
BOIL THE PASTA
- Add water in a pot and bring it to a boil over medium heat.
- When the water begins to boil, add 2 tsp salt and the pasta.
- Give it a stir so that the pasta does not stick to each other.
- Allow the pasta to cook as per the instructions on the packet. Mine was al dente in 8 minutes.
- Drain out the water. Keep the pasta on the side till required. It is a good idea to leave a bit of pasta water on the side in case you need some for the sauce.
PREPARE THE LEMON SAUCE
- Heat butter and olive oil in a wide pan over medium heat.
- Add garlic. Sauté for a minute or two.
- Add lemon zest and sauté for a minute.
- Add chopped parsley and give it a good stir.
- Add the cream and mix till it gets a bit hot.
- Add the grated parmesan and mix well. It will melt a bit and sauce will become a bit thick.
- Add the boiled pasta, lemon juice and remaining salt (½ tsp) if need be.
- Add coarsely ground pepper.
- Mix the pasta and sauce. Allow the pasta to become a bit hot.
- If you find the pasta too dry add 1-2 tbsp of the pasta water.
- Serve immediately with some extra grated parmesan on top.
Notes
- While the pasta is boiling, get the lemon sauce ready.
- Use any kind of pasta you have in the pantry.
- Don't be tempted to add more lemon juice. You want the subtle flavours of all ingredients to come through.
- Use any fresh herb of your choice, like basil, oregano.
- Use half and half instead of double or whipping cream.