Lemon and Garlic Butter Linguine
By Joe
Source: NYT Cooking.
Linguine in a glossy lemon, garlic and butter sauce brought together with starchy pasta water, ready in 20 minutes.
Always check the labels of the products you use.
Method
- 1
Cook the pasta. Boil the linguine in 3 litres salted water until al dente. Save about 500 ml of the water and drain.
- 2
Garlic butter. Dry the pot, set it over low heat and add the butter. As it melts, grate the garlic straight in and stir 1-2 min until fragrant. Grate in the lemon zest and add the pepper.
- 3
Emulsify. When the pepper sizzles, add the pasta and about 240 ml of the water. Raise the heat to medium-high and toss hard. Keep adding a few spoonfuls of water as it bubbles away and toss for 1-2 min, until the butter and starch have formed a thick, glossy coating.
- 4
Finish. Off the heat, squeeze in the lemon juice and toss again. Adding the acid last keeps it bright and stops the sauce splitting. Serve with Parmesan and parsley.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
EU nutrition claims
- Low sugars: 2.5 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.2 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 126 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- fine grater
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 649 kcal |
| Protein | 17.8 g |
| Carbohydrate | 85.6 g |
| of which sugars | 3.1 g |
| of which free sugars | 0 g |
| Fat | 25.9 g |
| of which saturates | 15.6 g |
| Fibre | 3.9 g |
| Salt | 0.25 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
