Linguine with Artichokes and Lemon | 20-Minute Italian Dinner
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20 min
Quick
Sezamo
O rețetă italiană clasică, rapidă și plină de prospețime: paste linguine al dente învăluite într-un sos mătăsos de lămâie, usturoi rumenit, inimi fragede de anghinare și parmezan aromat. Gata în doar 20 de minute!
Ingredients
Preparation method
Boiling the Pasta
Bring a large pot with 3 liters of water and a tablespoon of sea salt to a boil. When the water is boiling vigorously, add the linguine pasta and cook according to the package instructions until al dente (about 8-9 minutes). Reserve a cup of the pasta cooking water before draining.
Preparing the Flavorful Artichoke Sauce
Drain the artichoke hearts well and cut them into quarters or halves. Thinly slice the garlic cloves and finely chop the fresh parsley. Finely grate the zest of the organic lemon and squeeze the juice.
In a large, deep skillet, heat the extra virgin olive oil over medium heat. Add the sliced garlic and chili flakes, sautéing for 1 minute until the garlic becomes fragrant and light golden, being careful not to let it burn.
Chef's tip
The starchy pasta cooking water is the secret to a velvety sauce: it perfectly binds the olive oil, lemon juice, and Parmesan without needing any cream.
If using oil-marinated artichokes, you can use 1-2 tablespoons of that flavorful oil to sauté the garlic for an even richer taste.
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