Cook the linguine in plenty of salted water until al dente.
Meanwhile, grate the zest of the lemons and squeeze the juice.
In a pan, heat the oil and sauté the chopped garlic and chopped chili.
Add the lemon zest and juice to the pan and mix.
Drain the linguine and combine it with the sauce in the pan, mixing well.
Serve the linguine hot, garnished with chopped fresh parsley and a sprinkle of black pepper.
Grater
Pan
Pair with a fresh craft beer
Store in the refrigerator in an airtight container for up to 2 days.
Italy, Toscana
| Energy (kcal) | 248.18 |
| Carbohydrates (g) | 39.65 |
| of which Sugars (g) | 2.04 |
| Fat (g) | 7.31 |
| of which Saturates (g) | 1.05 |
| Protein (g) | 7.55 |
| Fiber (g) | 1.67 |
