Linguine with Garlic and Lemon

 

I was initially fooled by the simplicity of this recipe from the NYTimes magazine.  it taught me once again that the Italian way (simple is likely to be very good indeed) deserves more repoect than it normally gets.  This is an absolutely spectacular simple meal.  For a slightly more elaborate one I like to add the sausage.

 

• 2 Tbsp olive oil
• 12 large cloves of garlic, peeled and minced

 

• 2 tsp+ grated lemon zest (from one lemon)
• 3 Tbsp lemon juice (from one lemon)
• 2 tsp salt
• pepper
• 1/2 lb sauteed chucks of Italian sausage removed from casing

 

• linguine for 4 persons

 

 

1. Saute the garlic over medium-low heat for about two minutes until clear but not brown.
2. Add the remaining ingredients.  Add cooked linguine and toss.  Serve hot!