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Title: Lemon-Garlic Linguine
Categories: Pasta, Citrus, Herbs
Yield: 4 servings

Salt
1 lb Linguine
8 tb Unsalted butter
3 cl Garlic; peeled
1 lg Lemon
Black pepper
Grated Parmesan, crushed red
- pepper and/or parsley; for
- garnish (opt)

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.

Dry the pot, then return to low heat and add the butter.
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 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 vigorously
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. Optionally, top with Parmesan, more lemon
zest (if any remains), crushed red pepper and/or parsley
as you like.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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