Chef notes

This recipe requires minimal substances that you just in all probability have already got in your pantry. It is recent, brilliant and a complete crowd pleaser.

Approach tip: Salt the pasta water like a closely seasoned soup, not just like the ocean; reserve pasta water for the sauce.

Swap choice: Be happy to make use of spaghetti or every other noodle instead of linguine. 



In a heavy backside pot on excessive warmth, deliver water to a boil. As soon as the water is at a boil, season the water with salt and add the linguine, stirring with a fork or tongs to make sure it would not stick collectively.


Whereas the pasta cooks, put together the sauce. In a large skillet set over medium-low warmth, add the oil and garlic, sautéing for 1 minute. Crumple the lemon leaves in your arms to reveal the oils and add them to the pan, together with the butter and purple pepper flakes. Toast till the garlic is golden and the butter is frothy, 1 to 2 minutes. Take away the lemon leaves and reserve. 


Ladle 1 cup of the pasta water into the pan and simmer for about 2 minutes. 


As soon as the pasta is cooked, reserve 1 to 2 cups of the water and pressure the pasta by means of a colander. Switch the pasta to the pan, flip up the warmth to medium-high and toss to mix.


Add the parsley and proceed to combine vigorously for 1 to 2 minutes till the sauce seems to be shiny.


Squeeze within the juice of 1½ lemons and toss to mix.


Sprinkle in half of the Parmigiano Reggiano and toss to mix. If the pasta seems to be dry, add a splash of the reserved pasta water. Style and alter with extra lemon juice or salt, as wanted.


Garnish with the remaining Parmigiano Reggiano and the lemon leaves. Serve instantly.