Recipes › Pasta › Lovely Linguine Recipe

Lovely Linguine Recipe

Recipe by Pedro M. A. Neves

This lovely linguine recipe showcases the simplicity and elegance of Italian coastal cooking, combining fresh pasta with a bright lemon-butter sauce enriched with garlic and parsley. The delicate balance of citrus, tender linguine, and quality olive oil creates a dish that is both refined and approachable. Perfect for weeknight dinners or intimate entertaining, this preparation highlights how few ingredients can deliver remarkable flavor.

Ingredients

• 400g dried linguine
• 3 cloves garlic, thinly sliced (or 1 1/2 teaspoons minced garlic)
• 120ml (1/2 cup) extra virgin olive oil
• 2 medium lemons, zest and juice (about 60ml or 1/4 cup juice)
• 30g (1/4 cup) fresh flat-leaf parsley, finely chopped
• 50g (1/2 cup) freshly grated Pecorino Romano cheese, plus more for serving
• 1/4 teaspoon red pepper flakes (optional)
• Sea salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 120ml (1/2 cup) reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente, usually 9-11 minutes. Reserve 120ml (1/2 cup) of pasta water before draining.

2. While pasta cooks, add olive oil to a large skillet over medium-low heat. Add sliced garlic and red pepper flakes if using, stirring constantly for 1-2 minutes until fragrant but not browned.

3. Add lemon juice and lemon zest to the garlic-oil mixture. Stir to combine and let cook for 30 seconds, warming the flavors together.

4. Add the drained linguine directly to the skillet with the lemon-garlic oil. Toss gently to coat all strands.

5. Pour 60ml (1/4 cup) of the reserved pasta water into the skillet and toss the linguine for 1-2 minutes, allowing the starch-rich water to create a silky sauce. Add more pasta water as needed if the mixture appears dry.

6. Remove the skillet from heat. Stir in butter and Pecorino Romano cheese until fully melted and incorporated. Fold in the fresh parsley.

7. Taste and adjust seasoning with sea salt and freshly ground black pepper as needed. Divide among four bowls and serve immediately with additional Pecorino Romano cheese on the side.

Substitutions

• For a vegan version: substitute butter with 2 tablespoons additional olive oil and replace Pecorino Romano with nutritional yeast or cashew-based parmesan
• Gluten-free: use dried gluten-free linguine and adjust cooking time according to package directions
• For a lighter version: reduce olive oil to 90ml (6 tablespoons) and omit butter, using only pasta water to create the sauce
• White wine variation: replace 30ml (2 tablespoons) of the lemon juice with dry white wine for deeper complexity

Tips

• Slice garlic thinly rather than mincing to prevent it from browning and becoming bitter in the oil; the slices also add pleasant texture
• Reserve generous amounts of pasta water before draining—the starch content is essential for creating a silky coating sauce without using cream
• Warm the serving bowls before plating to keep the linguine at proper serving temperature longer
• Use a microplane or fine zester for lemon zest to avoid bitter white pith, which affects the delicate flavor

This preparation reflects the cooking traditions of Italy's Mediterranean coast, particularly regions like Liguria and Campania, where simplicity and quality ingredients define regional cuisine. The technique of using pasta water to emulsify oil and create sauce without cream is a cornerstone of authentic Italian cooking, demonstrating how resourcefulness and technique can elevate humble components.

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