Lemon-Garlic Linguine

Pasta 30 min

Servings

Adapted from NYT Cooking (Ali Slagle)

Ingredients

to taste salt
1 lb 450 g linguine
8 tbsp 113 g unsalted butter
3 garlic cloves, peeled
1 large lemon
to taste black pepper
to taste grated Parmesan, lemon zest, crushed red pepper, and/or parsley, for garnish (optional)

Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve 2 cups pasta water, then drain.
Dry the pot and return to low heat. Add the butter, and while it melts, grate the garlic directly into the pot. Stir until fragrant, 1–2 minutes.
Finely grate the lemon zest into the pot and add a few grinds of black pepper. Once sizzling, add 1 cup pasta water and the cooked pasta. Raise heat to medium-high and toss vigorously.
As the liquid evaporates, add more pasta water a few tablespoons at a time, tossing vigorously, until the pasta is glossed in a thick sauce, 1–2 minutes.
Remove from heat, squeeze in the juice of the whole lemon, and toss. Season to taste with salt and pepper. Top with Parmesan, lemon zest, crushed red pepper, and/or parsley if desired.