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Linguine with Gremolada




Source of Recipe


Reprinted by permission of Food and Wine


List of Ingredients




Grated zest from 2 large lemons (about 2 teaspoons)

Grated zest from 1 orange (about 2 teaspoons)

4 cloves garlic, minced

1/3 cup chopped flat leaf parsley

1 1/2 teaspoons lemon juice

3/4 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1/2 cup olive oil

1 pound linguine



Recipe



In a small glass or stainless-steel bowl, mix together the grated lemon and orange zests, the garlic, parsley, lemon juice, salt, pepper, and olive oil.


In a large pot of boiling water, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.


VARIATIONS:


FOR THE LINGUINE WITH GREMOLADA AND CRAB:
Toss 1/2 pound of lump crabmeat, picked free of any shell, with the linguine and the gremolada.

FOR THE LINGUINE WITH GREMOLADA AND SHRIMP:
Add 1/2 pound of peeled uncooked medium shrimp to the pasta during the last 1 minute of cooking time.

FOR THE LINGUINE WITH GREMOLADA AND SCALLOPS:
Season 1/2 pound of sea scallops with salt and pepper. Heat 1 tablespoon of cookig oil in a large, nonstick frying pan over moderately high heat and cook the scallops for 1 to 2 minutes per side. Top the pasta with the scallops.