The dreamiest linguine in New York City lives at Rosemary’s in the West Village. It used to be the only thing I'd order off the menu if I happened to be in the area. But after many days and nights spent tortured by the memory of tart, creamy, piquant perfection, I set off to develop a copycat recipe of my own.
The ingredients are simple and the flavors are bold and bright, with preserved lemons and pickled chilies building a unique flavor profile for this dish.
This dish does take a bit of patience, especially if you choose to prepare your own preserved lemons (I've included a recipe below if you want to try it), but the payoff is totally worth it. You can try your hand at pickling your own jalapeños as well, but the store-bought versions I have access to taste pretty amazing, so I stick with those.
If you’re making your own preserves and feeling inspired, you could throw them into salads, on avocado toast or simmer them in curries. I’ve also used the bitter and tangy liquid for salad dressings.
You’ll definitely be hooked on lemon preserves from the very first bite of this decadent lemonguine.
1. Over medium heat, bring a small amount of oil to temperature. Cook the preserved lemons in the oil for about 2 minutes. Add the garlic and cook until it's fragrant, about 1 minute. With a slotted spoon, scoop the lemons and garlic out of the pan and into a food processor, leaving as much of the oil as possible in the pan.
2. Cook the linguine according to the package instructions. Just prior to draining, set aside 1/2 cup of pasta water. Pour the reserved pasta water into the food processor with the cooked lemon and garlic and purée until creamy.
3. Pour the lemon purée back into the pan and add the butter. Cook on medium heat with jalapeños and about 1/8 cup of water for about 3 to 4 minutes, stirring frequently. Add oregano and cook until the herbs become fragrant and the sauce has thickened.
4. Toss the sauce in with pasta until evenly coated. Serve hot topped with toasted panko breadcrumbs and Parmesan.
From Tori Avey
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