Linguine with Gremolada

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.