Linguine al Limone

Ingredients

• 400 glinguine
• 2lemons — zested and juiced
• 120 mlheavy cream
• 60 gParmigiano-Reggiano — grated
• 4 tbspextra virgin olive oil
• 3 tbspflat-leaf parsley — chopped
• to tastefine sea salt

Method

1. Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of fine sea salt until the water tastes like the sea. Add 400 g of linguine and cook until al dente, stirring occasionally to prevent sticking. Reserve about 240 ml of the pasta cooking water before draining the linguine.
2. While the pasta cooks, zest and juice 2 lemons, keeping them separate. In a wide pan, heat 4 tbsp of extra virgin olive oil over medium heat. Add the lemon zest and let it infuse the oil for about a minute, stirring gently to release its fragrance.
3. Pour 120 ml of heavy cream into the pan with the lemon-infused oil. Stir to combine, allowing the cream to warm and slightly thicken. Add a pinch of fine sea salt to taste, ensuring the sauce is well-seasoned but not overpowering.
4. Once the linguine is cooked and drained, add it to the pan with the lemon cream sauce. Remove the pan from the heat and toss the pasta to coat it evenly with the sauce. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency, clinging smoothly to the pasta.
5. Grate 60 g of Parmigiano-Reggiano and sprinkle it over the pasta. Add 3 tbsp of finely chopped flat-leaf parsley for freshness. Toss everything together until the cheese melts and the parsley is evenly distributed, giving the dish a bright, aromatic finish.
6. Taste the pasta and adjust the seasoning with more salt if needed. Serve the Linguine al Limone immediately, ensuring each plate has a generous coating of the creamy, lemony sauce. Enjoy this simple yet flavorful dish, reminiscent of the Amalfi Coast.