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)
- Set a covered large pot of salted water over high heat.
- 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.
- 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 https://www.simpleitaly.com/linguine-al-limone/
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