That’s why Italians call this type of pasta “little tongue”. In this recipe, the linguine get a decent citrus flavor. Linguine al Limone recipe<\/p>\n
The delicious Italian pasta dish “Linguine al limone” brings plenty of sun to your plate. There are countless variations of this online, the most famous of which comes from the River Caf\u00e9 in London.<\/p>\n
This variant is not quite as simple as Ruth Rogers’ recipe, but the dish is ready in no time at all. The lemon is crucial for a good taste: An Amalfi lemon with its thick peel full of intense aroma is ideal. Whether you use half a lemon or a whole lemon for the dish is a matter of taste. To the classic mixture of lemon and Parmesan you can add a bit of sauce made from stewed garlic, which is deglazed with white wine and thickened with a little butter. A pinch of ground fennel seeds and a few leaves of lemon thyme complete the taste. \/ Linguine al Limone recipe<\/p>\n
Ingredients for 2 servings:<\/p>\n
1 organic lemon,
\n10 sprigs of lemon thyme,
\n1\/2 bunch of parsley (flat),
\n100 g Parmesan,
\n1\/2 tsp fennel seeds,
\nSalt,
\nPepper,
\n200 g linguine,
\n1 clove garlic,
\n2 tablespoons olive oil,
\n100 ml white wine,
\n1 tbsp butter (cold)<\/p>\n
1. Wash the lemon, dry it and grate the zest, squeeze the juice from half a lemon. Wash and dry the lemon thyme and parsley. Pluck the leaves from the lemon thyme and finely chop the parsley. Finely grate the parmesan. Grind the fennel seeds into a powder in a mortar and pestle.<\/p>\n
2. Mix the lemon zest, lemon juice, lemon thyme, parsley, parmesan and ground fennel seeds in a bowl and season with salt and pepper.<\/p>\n
3. Cook the linguine al dente, reserving some of the cooking water.<\/p>\n
4. Peel and finely slice the garlic. Heat the olive oil in a large skillet over medium-high and saut\u00e9 the garlic (without coloring). Deglaze with white wine and let it boil away completely. Stir in cold butter.<\/p>\n
5. Put the linguine from the pot into the pan, add the cooking water and mix well (stir in a little more pasta water if necessary). Then stir in the lemon parmesan and serve.<\/p>\n