Linguine with lemon
4 servings
30 minutes
Linguine with lemon is an exquisite dish that combines the tenderness of pasta with the refreshing tartness of citrus. This author’s version of classic Italian pasta impresses with its sophistication. The recipe's history stems from a quest for gastronomic balance between the cream's softness and the lemon's brightness. A light alcoholic hint of vodka adds depth to the flavor, while aromatic zest completes the composition with fresh notes. It is the perfect dish for warm evenings when one desires something light yet rich. Linguine with lemon is suitable for a romantic dinner or an elegant meal with loved ones, delighting with its harmonious combination of ingredients. Served hot and garnished with rings of lemon peel, it emphasizes the elegance of this culinary creation.
1
Cook the pasta al dente in salted water (al dente pasta is slightly firm to the bite).
- Linguine: 500 g
2
While the pasta is boiling, grate the peel of one lemon.
- Lemon: 2 pieces
3
Remove the film from the slices and cut the flesh into small cubes.
- Lemon: 2 pieces
4
Squeeze the juice from the second lemon and set it aside for a while.
- Lemon: 2 pieces
5
Mix cream, vodka, and diced lemon in a pan and bring to a light boil. Wait until the sauce thickens.
- Cream 30% fat: 250 ml
- Vodka: 100 ml
- Lemon: 2 pieces
6
Remove from heat and slowly pour in the lemon juice.
- Lemon: 2 pieces
7
Put on the fire for 1-2 minutes, stirring constantly.
8
Drain the cooked pasta and place it in the lemon sauce.
- Linguine: 500 g
9
Add 2 teaspoons of grated lemon zest, season with salt and pepper, and mix thoroughly.
- Lemon: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
10
Transfer to a serving dish. For decoration, you can place a few rings of lemon peel on top and serve immediately.
