Sometimes, simple makes the day. Or, if you prefer: Less is more.
I Love this simple, really quick, throw together Italian pasta. It can be served as a sophisticated but casual small dinner party (with a pretty green salad and Prosecco) or just a quick dinner at home after work…Ok, with a pretty green salad and a glass of Prosecco. Its fantastic with any pasta but I love twirling linguine on my fork so linguine it is…for me.
Here’s the recipe:
Dried Linguine (coupl’a inches)
2 tbsp unsalted butter
1 garlic clove (minced)
1 tbsp lemon zest (coarsely grated)
Light Squeeze of lemon juice
1/8 c dry white wine (optional)
1/4 c grated fresh parmesan
Salt and pepper to taste
Grated parmesan (to taste)
Gremolata (if desired but, just do it!):
2 tbsp finely chopped flat leaf parsley
1 large garlic clove finely minced
1 tbsp grated lemon zest
Cook pasta until just under al dente. It’ll cook more at the next stage so you don’t want to over cook it here.
Meanwhile, heat the butter over medium heat in a medium to large skillet. Add the minced garlic and lemon zest and cook only about 1 to 2 minutes. Add the wine and cook down for about a minute.
When the pasta is cooked to al dente, reserve about 1/4 cup of the starchy cooking water and set aside.
Using tongs, take the pasta out of the water(do not strain, you’ll lose the thickening benefit of the starch water) and place in the skillet with the garlic butter mixture. Quickly, add the lemon juice and toss, stirring until the sauce becomes emusified… just a few seconds
Quickly(!), add the parmesan and salt and pepper to taste and stir some more to coat. If the pasta seems dry, add some of the reserved pasta water and stir. You’re going for that velvety saucy coating kind of thing but not a puddle of sauce.
Place the pasta in bowls and top with more parmesan, fresh cracked pepper and gremolata and serve.
Don’t forget to pour the Prosecco!