By Chef Lippe
I love this dish served with fresh fish or clams. It is so easy to make and only takes 10 minutes from start to finish. If you like a lot of lemon flavor use our lemon and garlic linguine.
10 ounce package of Fratello Sole fresh linguine
1 clove garlic for rubbing
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons olive oil
1 cup finely grated parmesan cheese plus extra for sprinkling
Bunch fresh parsley, leaves picked and chopped
Place the fresh linguine in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook pasta to al dente’.
Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon and slowly drizzle in olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and parmesan cheese.
When the linguine is ‘al dente’, drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with parmesan cheese, fresh parsley and lemon zest. Serve immediately.