- 1 chile de arbol, thinly sliced
- ¼ cup olive oil (we used extra-virgin olive oil)
- Zest of 1 lemon
- 2 lemons, juiced (we got a little less than ½ cup of juice from our 2 lemons)
- 6 tablespoons butter (we used unsalted butter)
- 12 ounces cooked linguine (we used whole wheat spaghetti)
- 1 cup pasta-cooking water
- ½ cup grated parmesan
- Salt, for seasoning to taste (we used kosher salt)
- 1 chile de arbol, crumbled
- Pour the olive oil into a large pot, setting the heat to medium. Once the oil’s hot, add in the sliced chile de arbol, stirring constantly for 2 to 3 minutes or until the chile is toasted. Now add in the lemon zest, lemon juice and butter, continuing to stir until the butter has melted. Add the linguine in, tossing to coat, adding in just enough pasta water to loosen up the sauce (if you need any water at all that is). Mix in the parmesan and season to taste with salt. Sprinkle the crumbled chile de arbol over the top and eat immediately.
This is such a bright, delicious pasta dish ! You definitely taste the lemon but it isn’t pucker-inducing. Surprisingly this wasn’t spicy though, we definitely would need more chiles to feel any heat in the dish. We still loved the flavor that was in the dish though and loved how easy this dish was to make !
This recipe came from Food Network.
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Take care everybody !