They are as long as spaghetti, but a little more delicious: that’s why the Italians call this type of pasta “little tongue”. In this recipe, the linguine takes on a subtle citrus flavor.
The delicious Italian pasta dish “Linguine al limone” brings plenty of sunshine to your plate. There are countless variations of this online, the most famous coming from the River Café in London.
This version is not as easy as the Ruth Rogers recipe, but the dish is ready in no time. Lemons are essential for good taste: an Amalfi lemon is ideal with its thick skin full of dry aroma. Whether you use half a lemon or a whole lemon for the dish is a matter of taste. In the classic combination of lemon and parmesan, you can add a little sauce made of stewed garlic, flavored with white wine and thickened with a little oil. A little bit of fenugreek seeds and some lemon leaves complete the taste.
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Linguine al Limone recipe
Ingredients for 2 servings:
1 organic lemon,
10 lemon wedges,
1/2 bunch parsley (chopped)
100 g parmesan,
1/2 tsp fenugreek seeds,
200 g of linguine,
2 tablespoons of olive oil,
100 ml of white wine,
1 tablespoon butter (cold)
1. Wash the lemon, dry it and cut the peel, remove the juice from half of the lemon. Wash and dry the lemon and parsley. Cut the leaves of the lemon and chop the parsley. Finely grate the parmesan. Grind the seeds of the fruit into a powder and into a powder.
2. Combine the lemon, lemon juice, lemon zest, parsley, Parmesan and ground fennel seeds in a bowl and season with salt and pepper.
3. Cook the linguine al dente, reserving some of the cooking water.
4. Peel and mince the garlic. Heat the olive oil in a large skillet over medium-high and sauté the garlic (without color). Deglaze with white wine and let it dissolve completely. Mix in cold butter.
5. Add the linguine from the pan to the pan, add the cooking water and mix well (add a little more pasta water if necessary). Then add lemon parmesan and serve.
With material from dpa