Lemon Pasta
=========== 2024-10-15


These are my notes for the excellent recipe by Jamie Oliver: lemon linguine

Comment: If the lemons are small or not too juicy, use three. Stop cooking the pasta 1 mn before properly cooked, drain it and put back on low heat to stay warm while mixing in the cheese mix. Go for real good cheese: Parmigiano-Reggiano. There should ne no need to add salt to the pasta since the cheese is already salted and so was the cooking water.
It is also possible to serve this with a few shrimps or scallops quick;ly pan fried in a little EVOO with a little garlic.

Serves: 4

Ingredients:
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- 400 g of linguine or spaghetti
- juice of 2- lemons and zest of 1
- 6 tablespoons [80 ml] EVOO - careful, some tablespoons are pretty small.
- 120 g Parmigiano-Reggiano cheese, finely grated
- a handfull of basil leaves picked and ripped (opt)
- (S) + P


Preparation:
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Cook the linguine in a generous amount of boiling, salted water until al dente, then drain thoroughly and return to the saucepan.

Meanwhile, beat the lemon juice and zest with the olive oil, add a generous amount of pepper, the grated cheese, mix well.
Add the lemon sauce to the linguine and stir to coat the pasta with the sauce.
Add and mix the basil.