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