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.
- 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
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.
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 cooking 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.
nutrition information per serving
554 calories; 29g total fat; 0mg cholesterol; 642mg sodium; 65g carbohydrates; 4g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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