Fresh off a trip to Sicily, chef Evan Funke shares his easy recipe for a lemony linguine dish that serves four people.
This recipe requires minimal ingredients that you probably already have in your pantry. It's fresh, bright and a total crowd pleaser.Salt the pasta water like a heavily seasoned soup, not like the ocean; reserve pasta water for the sauce.In a heavy bottom pot on high heat, bring water to a boil. Once the water is at a boil, season the water with salt and add the linguine, stirring with a fork or tongs to ensure it doesn't stick together.While the pasta cooks, prepare the sauce.
Crumple the lemon leaves in your hands to expose the oils and add them to the pan, along with the butter and red pepper flakes. Toast until the garlic is golden and the butter is frothy, 1 to 2 minutes. Remove the lemon leaves and reserve.Once the pasta is cooked, reserve 1 to 2 cups of the water and strain the pasta through a colander. Transfer the pasta to the pan, turn up the heat to medium-high and toss to combine.6.Sprinkle in half of the Parmigiano Reggiano and toss to combine.
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