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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemon-Garlic Linguine   
    Categories: Pasta, Citrus, Herbs   
         Yield: 4 servings   
       
              Salt   
         1 lb Linguine   
         8 tb Unsalted butter   
         3 cl Garlic; peeled   
         1 lg Lemon   
              Black pepper   
              Grated Parmesan, crushed red   
              - pepper and/or parsley; for   
              - garnish (opt)   
       
     Bring a large pot of salted water to a boil. Add the   
     linguine and cook until al dente. Reserve 2 cups pasta   
     water, then strain the noodles.   
        
     Dry the pot, then return to low heat and add the butter.   
     While the butter melts, grate the garlic over the   
     butter. Stir until the garlic is fragrant, 1 to 2   
     minutes. Finely grate the zest of the lemon into the pot   
     to taste, and add a few grinds of black pepper. When the   
     pepper is sizzling, add 1 cup pasta water and the cooked   
     pasta. Increase heat to medium-high and toss vigorously.   
     As the liquid in the pot evaporates, add another few   
     tablespoons of pasta water. Repeat, tossing vigorously   
     and adding pasta water, until the pasta is glossed in a   
     thick sauce, 1 to 2 minutes.   
        
     Remove from heat, squeeze in the juice of the whole   
     lemon, and toss to combine. Season to taste with salt   
     and pepper. Optionally, top with Parmesan, more lemon   
     zest (if any remains), crushed red pepper and/or parsley   
     as you like.   
        
     By: Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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