Lemon Linguine
- Anthology of Crumbs
- Sep 24
- 1 min read
1
Searing the Beef
Inspiration: Jamie Oliver’s original recipe, kept intact — one of those can’t-go-wrong classics.
Substitutions: Regular lemons work fine if Sicilian aren’t available. Pecorino can replace parmesan.
Serving suggestions: Ideal with grilled chicken or fish, or simply as a fresh vegetarian main.
Wine pairing: Crisp Pinot Grigio or Sauvignon Blanc complements the citrus.
Leftovers: Best enjoyed fresh, but leftovers can be chilled and eaten as a pasta salad.
Notes
1
Cook linguine in salted boiling water until al dente, then drain and return to the pan.
2
In a bowl, whisk lemon zest, lemon juice, olive oil, and parmesan until creamy. Season to taste.
3
Toss pasta with the sauce, then stir in basil and rocket. Serve immediately.
Instructions
500 g dried linguine
3 Sicilian lemons
6 Tbsp extra virgin olive oil (90 ml)
125 g parmesan cheese (finely grated)
1 bunch fresh basil
1 handful rocket (arugula)
sea salt and black pepper to taste
Lemon Linguine
Anthology of Crumbs
This is Jamie Oliver’s lemon linguine — a dish so bright and effortless it feels like sunshine in a bowl. Just lemon, parmesan, olive oil, and herbs, whisked into a creamy sauce that clings to strands of pasta. It’s light, fragrant, and impossibly quick to make — one of those can’t-go-wrong recipes that proves the simplest combinations are often the best.
Servings :
4
Calories:
Prep Time
10 min
Cooking Time
10 min
Rest Time
0
Total Time
20 min
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