Thursday, April 26, 2007

Lemon linguine

Some light pasta dish for you to think about in summer. I would prefer to have this as an appetizer (smaller) serving, how about you?

This is my entry for Presto Pasta Night.

Lemon linguine (appetizer servings, serves 4)
-1/2lbs linguine (if you use angel hair, or thinner pasta, would be even better)
-1tbsp extra-virgin olive oil
-2 cloves garlic, finely chopped
-1/2 teaspoon crushed red pepper flakes
-1 lemons, zested and juiced
-Handful cilantro, finely chopped
-salt, to taste

1. Cook linguine till al-dente
2. In a small saute pan, add extra-virgin olive oil, garlic and crushed red pepper flakes
3. Add lemon juice and a ladle of the cooking water from the pasta to the garlic and oil mixture in the pan, when the pasta has been cooking for about 5mins
4. Drain pasta, add pasta to pan and turn off heat, add lemon zest and cilantro
5. Toss the pasta well with the sauce, allowing it time to soak up the "juice"

(Note: You can have the option of NOT using the pan. Just toss in the cooked pasta in the mixture of olive oil, garlic, crushed pepper flakes, lemon juice, and cilantro. Can be served cold, even!)

Related pasta posts:
Penne mushroom
Penne beef bolognese
Linguine vongole

Related noodles posts:
Teppanyaki style stir fry udon
Wat dan hor - rice noodles with seafood and egg gravy sauce
Beef kway teow - fried rice noodles with beef

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