500gr (1 pack) Linguine pasta
2 tsp lemon zest, grated
½ cup dry white wine
4 tsp olive oil
5cm piece of fresh ginger
salt and pepper to taste
parsley, finely chopped
3 garlic cloves, crashed
And now what?
In a saucepan heat the wine over medium heat. Add the lemon zest and salt. Cover the saucepan lower heat to medium low and simmer for 4-5 minutes.
In a bowl stir 4 tsp olive oil together with the garlic, parsley and pepper. Strain the wine sauce from the lemon zest and add it in the mix. Leave the sauce to rest for a few minutes.
Bring water to boil and cook the linguine for 8-12 minutes (start timing when the water returns to boil). To be sure if “al dente”, bite into a piece of the pasta. In a big saucepan mix together the linguine with the sauce and fresh grated ginger. Season with extra fresh pepper or salt if needed and garnish with fresh parsley.
I usually add some fresh grated parmesan cheese, but you can also do without it,
Did you know? Linguine means “little tongues” in Italian. A thinner version of linguine is called linguettine
Made it for a dinner party the other night and people loved it!!!!! Obrigada Maria and cochefs!
Adore this recipe- adding it to my Top 10 pasta recipes on my blog (post airs tomorrow 9am CST). Thanks for being so inspiring!
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Here’s the link to my Top 10 pasta recipes- and this one is included! http://thefrugalflambe.wordpress.com/2011/04/25/top-10-pasta/
Linguettine? Never heard about it… rather Bavette or Trenette.
Balanced exotic taste… but pay attention handling the lemon juice!
OK,ok then!Have to say: easy, inspiring and definitely gourmet dish!
Thanks roomie xoxoxo looking forward to be back home soon and cook together.