Linguine al limone, a frissítő olasz klasszikus

Linguine al Limone, a refreshing Italian classic

Linguine al limone, or lemon linguine, is a light, refreshing, classic Southern Italian (Campanian) pasta dish known for its creamy, light yet rich sauce made from an emulsion of fresh lemon, butter/olive oil, and Parmesan cheese.

The basic elements of this recipe, which can be prepared in just 15 minutes, are: linguine pasta, untreated lemon (zest and juice), high-quality olive oil, butter, Parmigiano Reggiano, but the dish is often made with garlic.

The base of linguine al limone is long, ribbon-like linguine pasta, prepared with juicy lemon, garlic, fragrant olive oil, and butter. The tartness of the lemon brightens the dish, while the garlic and parsley add delicious depth.

Traditionally enjoyed in Italy as a light summer pasta, this dish can be a great choice year-round for a quick weeknight dinner or a special evening meal – vibrant, creamy without being heavy, and full of fresh flavors.

Ingredients (2 servings):


Preparation:

Bring a large pot of water to a boil and salt it. Once boiling, add the linguine and cook according to package directions until al dente. When done, drain, reserving ½ cup of the hot pasta water.

While the pasta cooks, combine the parsley, lemon zest, chili flakes, and salt in a large bowl.

In a pan over medium heat, melt the butter with the olive oil and add the thinly sliced garlic. Heat gently until the butter is melted and bubbling (being careful not to brown the garlic), then pour this aromatic sauce over the parsley and lemon mixture. Mix thoroughly.

Add the drained linguine, then pour in half of the Parmesan, the lemon juice, and the reserved pasta water. Mix everything thoroughly until the Parmesan melts and forms a fine lemon sauce with the lemon juice and pasta water.

Serve immediately, sprinkled with the remaining freshly grated Parmesan.

Buon appetito!
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