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Linguine with Gremolada

Source: Quick from Scratch - Pasta
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
Gremolada traditionally consists of minced garlic, parsley, and lemon zest. We've added lemon juice and orange zest to bring even more citrus flavor to the dish. The garlic here is raw and the quantity generous; feel free to cut back.
RECIPE 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
Linguine with Gremolada Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Garlic Pastas
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 554
Sodium: 642mg
Fiber: 4g
Carbohydrates, Total: 65g
Protein: 12g
% Cal. from Fat: 47%
Fat. Total: 29g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Jacque, IL Reviewed: 07/10/2010
FABULOUS!!!
I love this recipe! It is quick and easy and a great summer dish. I just tried adding the shrimp and that definitely added a little "extra" to it! Previously, I have used a citrus olive oil and that added to the taste. I have also used more orange than lemon (just switched the amount of the two citrus ingredients) and that makes it a bit sweeter. I made it yesterday for a work function and everyone attending wants the recipe. This one is definitely a keeper!
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