Lemon-Garlic Linguine
Updated February 2, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt
1 pound linguine
8 tablespoons unsalted butter
3 garlic cloves, peeled
1 large lemon
Black pepper
Grated Parmesan, lemon zest, crushed red pepper, parsley or a combination, for garnish (optional)
Nutritional analysis per serving (4 servings)
88 grams carbs; 61 milligrams cholesterol; 637 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 5 grams fiber; 397 milligrams sodium; 15 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 2 cups pasta water, then drain the noodles.
- Step 2
Dry the pot, then return to low heat and add the butter. While the butter melts, grate the garlic over the butter. Stir until the garlic is fragrant, 1 to 2 minutes. Finely grate the zest of the lemon into the pot, and add a few grinds of black pepper.
- Step 3
When the pepper is sizzling, add 1 cup pasta water and the cooked pasta. Increase heat to medium-high and toss vigorously. As the liquid in the pot evaporates, add another few tablespoons of pasta water. Repeat, tossing vigorously and adding pasta water, until the pasta is glossed in a thick sauce, 1 to 2 minutes.
- Step 4
Remove from heat, squeeze in the juice of the whole lemon, and toss to combine. Season to taste with salt and pepper. Optionally, top with Parmesan, lemon zest, crushed red pepper and/or parsley as you like.
Private Notes
Comments
I cut this recipe in half because it was only me eating and it was still too much...leftovers! (just kidding, I ate it all!) Added a few handfuls of arugula at the end when the pot was off the heat and I was squeezing in the lemon juice so it wouldn't completely wilt. The peppery/crunchiness of the arugula really made it for me. I recommend a gin and tonic while cooking and probably another one at the table with this dish!
I used 1/2 butter 1/2 olive oil & it was delicious.
Although I've cooked dozens and dozens of NYT recipes with great success, this is my first time commenting. This pasta was epic. This is restaurant quality flavor yet so easy and so delicious. I halved the recipe and added a half pound of shrimp that I had tossed with garlic and onion powder and cooked under the broiler for 5 minutes. This whole dish came together in 15 minutes. I am just tickled. Thank you Ali Slagle!
I had this dish at a Micheline Hotel on Lake Zurich in Switzerland just last week. Somehow their chef did a better job than me. Mine needed more lemony flavor. The juice got swallowed up by the pasta. I will squeeze some lemon into the butter and add more juice at the last second.
It was good, but could have used more garlic and lemon. I used a Meyer lemon, which isn't as tart as Eurekas, so maybe that was the issue. But I'll make it again!
Delicious and fast!! Quartered ingredients to make 1 serving but otherwise followed everything exactly. Result was probably enough for 2 servings if accompanied by a protein or veggies. Those who called this “restaurant quality” were not lying!