You may also like
Categories:Viewed: 114 - Published at: 4 years ago
Ingredients
- 1 pound dry linguine
- 2 teaspoons olive oil
- 12 large cloves garlic, peeled and minced
- 2 teaspoons grated lemon zest
- 4 teaspoons fresh lemon juice
- 2 teaspoons kosher salt
- Freshly ground pepper to taste
- 1/2 cup chopped Italian parsley
Method
- Bring a large pot of salted water to a boil.
- Add the linguine and cook until al dente, about 10 to 12 minutes.
- Drain.
- Meanwhile, heat the olive oil in a small nonstick skillet over medium-low heat.
- Add the garlic and cook, stirring constantly, for 45 seconds; do not let the garlic brown.
- Place the pasta in a large bowl and add the remaining ingredients.
- Toss to coat well.
- Divide among 4 plates and serve immediately.
