O rețetă italiană de vară, rapidă și elegantă: paste linguine învăluite într-un sos mătăsos de lămâie și usturoi, cu inimi fragede de anghinare și parmezan aromat.
Ingredients
Preparation method
Flavor infusion and preparation
Cook the linguine pasta in a large pot of boiling salted water according to the package instructions until al dente. Reserve a cup of the pasta cooking water before draining.
Meanwhile, drain the artichoke hearts and cut them into halves or quarters. Peel and thinly slice the garlic cloves. Wash the lemon, grate the yellow zest, and squeeze the juice.
Sautéing and assembling
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and a pinch of chili flakes, sautéing for 1 minute until the garlic becomes fragrant and lightly golden.
Chef's tip
For an even fresher summer aroma, you can add a few fresh mint leaves along with the parsley.
The starchy pasta cooking water is the secret to a creamy sauce without heavy cream.
15 min
Under an hour
