Copy and Taste

Hi, we're Courtney and Zach. And we're learning how to cook. We usually get it wrong more than we get it right. But we're getting better! Submit your recipes and we'll try. If it's good, we'll tell everyone to copy and taste! 

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July 10

Lemon Linguine . . . err Fettuccine

We found this recipe on Teczcape:

Ingredients:
(serves 4)

  • 1/2lbs linguine (if you use angel hair, or thinner pasta, would be even better)
  • 1tbsp extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lemons, zested and juiced
  • Handful cilantro, finely chopped
  • salt, to taste

Instructions:

  1. Cook linguine till al-dente
  2. In a small saute pan, add extra-virgin olive oil, garlic and crushed red pepper flakes
  3. Add lemon juice and a ladle of the cooking water from the pasta to the garlic and oil mixture in the pan, when the pasta has been cooking for about 5mins
  4. Drain pasta, add pasta to pan and turn off heat, add lemon zest and cilantro
  5. Toss the pasta well with the sauce, allowing it time to soak up the “juice”

Hindsight:

Right off the bat, we bought Fettuccine instead of Linguine b/c Whole Foods only carried flavored linguine, and we’re purists. That may not have been the best decision; we now imagine the recipe is best with thinner noodles.

This is second recipe we’ve tried that’s called for adding pasta water to the sauce. We’re completely dumbfounded by this practice. Could somebody please explain this to us?

After tasting, we concluded it would probably be better if served cold and the garlic/lemon/oil was tossed on top without cooking.

Summary:

We probably won’t make this dish again.