A vibrant and aromatic pasta dish featuring linguine tossed in a bright, emulsified sauce of lemon, butter, and garlic, finished with generous amounts of fresh basil and a hint of Parmesan.

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

• 750 grams linguine
• 30 grams butter
• zest and juice of 1 unwaxed lemon
• 25 grams freshly grated Parmesan cheese (or vegetarian equivalent)
• small handful, torn fresh basil leaves
• small handful, chopped fresh flatleaf parsley
• 2-3, minced garlic cloves
• 1 tablespoon olive oil
• to taste Maldon sea salt flakes
• to taste fresh black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve about 1.5 cups of pasta cooking water before draining.
2. While the pasta cooks, in a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Stir in the lemon zest and juice into the skillet.
4. Add the drained linguine directly to the skillet with the lemon-garlic butter mixture.
5. Gradually add about 1/2 cup of the reserved pasta cooking water, tossing continuously. The starch from the pasta water will help emulsify the sauce, creating a glossy coating. Add more pasta water as needed to achieve a silky consistency.
6. Remove from heat, then stir in the Parmesan cheese, torn basil leaves, and chopped parsley.
7. Season generously with Maldon sea salt flakes and fresh black pepper to taste. Toss everything together one last time. Serve immediately.