Ingredients
Scale
- 300 g (10.5 oz) linguine or spaghetti
- 1 tablespoon olive oil
- 40 g (2 tablespoons) unsalted butter
- 6 garlic cloves, finely sliced
- ½ teaspoon red chilli flakes
- Zest and juice of 1 lemon
- 50 g (½ cup) grated Parmesan (or veggie hard Italian cheese)
- A handful freshly chopped parsley
- Salt and freshly ground black pepper to taste
Instructions
- Cook your pasta
Start by bringing a large pot of salted water to a boil. Once it’s rolling, toss in your pasta and cook it just until it’s al dente. Remember to save about 1-2 cups of that starchy pasta water before draining—trust me, you’ll need it to help create the sauce. - Sauté the garlic and chili flakes
While the pasta cooks, heat your olive oil and melt the butter in a large pan over medium-low heat. Once the butter has melted, add the thinly sliced garlic and chili flakes. Stir occasionally and cook for about 1-2 minutes, just until the garlic turns golden. Don’t walk away—garlic burns fast! - Toss the pasta in the sauce
Transfer your cooked pasta directly into the pan with the garlic butter. Give it a toss using tongs, making sure the pasta is well-coated. If the sauce seems a little thick, add a splash of that reserved pasta water to loosen it up. - Add the lemon and Parmesan
Stir in the lemon zest and juice, then sprinkle over the Parmesan. Toss everything together until the cheese melts into the sauce and the pasta looks glossy and delicious. If it looks a little dry, add more pasta water—go little by little until it’s just right. - Finish with parsley and seasoning
Turn off the heat and stir in the freshly chopped parsley. Season to taste with salt and freshly ground black pepper. Serve immediately, garnished with extra cheese and a bit more lemon zest if you’re feeling fancy.
Notes
Serving and presentation: making it shine
For a simple yet elegant presentation, twirl the pasta into nests on the plate, and top with a sprinkle of Parmesan and extra lemon zest. I also love serving this with a side of garlic bread or a simple arugula salad with olive oil and lemon to keep things fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner