Fresh and zesty Linguine al Limone with a sizzling touch of chili flakes, directly from the Amalfi coast.
Did you know?
Did you know that in Italian folklore, lemons are a symbol of love and fidelity? A perfect metaphor for the dedication put into creating this dish.
Embrace the zest of Italian summers with our Linguine al Limone spiced up with a hint of chili flakes. In the heart of the Mediterranean, where the sun kisses the waves, and the cliffs embrace fragrant lemon groves, this dish finds its roots. Imagine a reviving breeze off the Amalfi coast, carrying the lively scents of citrus and sea salt to your senses. The playful warmth of chili whispers stories of Southern Italian passion, igniting a culinary fire that balances the cool kiss of lemon.
Our Linguine al Limone isn't just a meal; it's a vibrant escapade on a plate. The symphony of supple pasta, aromatic zest, and spirited chili is a love letter from Italy to your palate. This dish's simplicity showcases the raw beauty of its ingredients, and its preparation is a delightful dance that even a beginner can master with grace.
Ingredients
To curate this Italian sensation, we'll be bringing together a few, select flavorsome allies. Each one extending its unique characteristic to the dish.
Lemon zest is the soul of this dish, offering a burst of freshness, while the chili flakes embody the spirit of Italian liveliness.
- 400g linguine pasta
- Zest and juice of 2 large organic lemons
- 2 cloves of garlic, minced
- 1/2 teaspoon red chili flakes, adjust to taste
- 60ml extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- A small bunch of fresh parsley, finely chopped
- Grated Parmigiano-Reggiano cheese, for serving
Steps
The art of creating this sunshine-laden dish lies in its timing and the love for the twirl of the fork. Follow these steps to unveil the magic:
- Cook the linguine in a large pot of salted boiling water according to the package instructions until al dente.
- While the pasta is cooking, in a skillet large enough to accommodate the pasta later on, gently heat the olive oil over medium heat, add the minced garlic and chili flakes. Stir for about 1 minute, careful not to burn the garlic.
- Grate the lemon zest directly into the skillet, giving it a quick stir to infuse the flavors into the oil.
- Drain the pasta, reserving about 125ml of the pasta water.
- Turn off the heat under the skillet. Add the drained pasta to the lemony, garlicky oil, and toss to coat the pasta evenly. Gradually add the lemon juice, tossing continuously. If the pasta seems dry, add the reserved pasta water a little at a time.
- Season with salt and freshly ground black pepper to your preference, then sprinkle over the fresh parsley, giving everything a final toss.
- Serve your Linguine al Limone hot, with a generous scattering of Parmigiano-Reggiano cheese.
Add some extra love
For an extra layer of flavor, add a splash of white wine to the garlic and chili oil before combining with the pasta.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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