Linguine al Limone
Cuisine: Italian
Author: Sharon Sanders
  • Salt
  • 1 cup grated Parmigiano-Reggiano cheese, divided (or more to taste)
  • 6 tablespoons freshly squeezed lemon juice, divided
  • ⅓ cup extra-virgin olive oil
  • 2 teaspoons grated lemon zest
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound dried linguine
  • Chopped fresh basil or parsley (optional)
  1. Set a covered large pot of salted water over high heat.
  2. In a small mixing bowl, whisk ¾ cup of the cheese and 4 tablespoons of lemon juice to make a paste. Gradually add the oil while whisking constantly until smooth. Whisk in the lemon zest, salt and pepper.
  3. When the water boils, add the linguine and stir. Cook, stirring occasionally, for 8 minutes or until al dente. Reserve about ½ cup of the cooking water before draining. Return the linguine to the pot. Add the lemon sauce. Toss to coat. Taste and add as much of the remaining 2 tablespoons lemon juice as desired to taste. Add a few tablespoons of reserved cooking water to loosen the sauce if needed. Allow to sit for a few minutes for the linguine to absorb some of the sauce. Toss in some torn basil or chopped parsley if desired. Pass the additional ¼ cup (or more to taste) Parmigiano at the table.
Recipe by Simple Italy at