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Linguine with Browned Garlic, Lemon, and Herbs


A twist--of lemon that is--on the classic Italian spaghetti with garlic and olive oil. Here the garlic (lots of it!) is cooked until browned for an intensely nutty taste. Feel free to reduce the amount or simply cook the garlic just until tender for a much milder flavor.

1 pound linguine, spaghetti, or penne rigate
1/2 cup fruity olive oil
6 big, fat garlic cloves, coarsely chopped
1/2 teaspoon crushed red pepper, or to taste
Grated zest of 1 large lemon
1 tablespoon fresh lemon juice
1 teaspoon salt, or to taste
Freshly ground black pepper
1/2 cup fresh flatleaf parsley, chopped
1/3 cup freshly grated Parmesan cheese, plus extra for serving
 

Cook the pasta in a large pot of boiling salted water until al dente.

Meanwhile, heat the olive oil in a large heavy nonstick skillet over medium-high heat. Add the garlic and crushed red pepper and cook for 1 to 2 minutes or just until the garlic is golden brown: be careful not to over brown or it will taste bitter. Add lemon zest, lemon juice, salt, and pepper.

Drain the pasta well and add it to the sauce in the skillet. Add the parsley and Parmesan cheese and toss until combined. Serve at once with extra Parmesan cheese. Pass the peppermill.

Serves 4 to 6

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