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Lemon Garlic Linguine

  • Salt
  • 1 pound linguine
  • 8 tablespoons unsalted butter
  • 3 garlic cloves, peeled
  • 1 large lemon
  • Black pepper
  • Grated Parmesan, crushed red pepper, parsley

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 2 cups pasta water, then strain the noodles.
Add the butter to empty pot and return to low head. While the butter melts, grate the garlic over the butter. Stir until the garlic is fragrant, 1 to 2 minutes. Finely grate the zest of the lemon into the pot to taste, and add a few grinds of black pepper. When the pepper is sizzling, add 1 cup of the reserved pasta water and the cooked pasta. Increase heat to medium-high and toss vigorously. As the liquid in the pot evaporates, add another few tablespoons of pasta water. Repeat, tossing and adding pasta water, until the pasta is glossed in a thick sauce, 1 to 2 minutes.
Remove from heat, squeeze in the juice of the whole lemon, and toss to combine. Season to taste with salt and pepper. Top with Parmesan, more lemon zest, crushed red pepper and/or parsley as you like.

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