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.
- 4 quarters preserved lemon, chopped (recipe below)
- 7 garlic cloves, chopped
- 1/2 pound linguine
- 4 tablespoons butter
- 1/2 large jalapeño, chopped
- 2 tablespoons fresh oregano
- 2 tablespoons plain or Italian toasted panko breadcrumbs
- Salt and pepper to taste
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.
Preserved lemons recipe
From Tori Avey
Ingredients & supplies:
- 1 (1-quart) Mason jar
- 6 – 8 whole lemons
- Sharp knife
- 4 – 5 tablespoons salt
- Wooden pestle or spoon
- Start by cleaning your Mason jar in hot, soapy water. Dry it with a clean towel. Clean the outsides of the lemons, rinse and pat dry. Slice the ends from the lemons to create a flat top and bottom. Stand the lemon on one of the flat ends and cut it into 4 quarters.
- Pour 1/2 tablespoon of salt into the bottom of the Mason jar. Add the quartered lemon slices and pack them tightly into the jar. You can use a wooden pestle or spoon to push down and extract as much of the juice as possible. Sprinkle 1/2 tablespoons of salt evenly on top of the 4 slices.
- Repeat with each quartered lemon, alternating layers of 4 slices and 1/2 tablespoon of salt until the jar is tightly packed with lemons. Sprinkle 1 tablespoon of salt on top of the final layer of slices.
- Seal the jar and store the lemons in a cool, dry place for at least 1 week. Give them a shake every once in a while to disperse the juice and salt. After one week, they are soft, translucent and ready to use. You can also transfer them to the refrigerator if you are not using them right away.
- When you are ready to use a lemon slice, remove it from the jar and rinse it to remove excess salt. Pull all of the remaining lemon flesh and pith away from the rind and discard. Chop the preserved lemon peel according to your recipe or whichever way you prefer.
- You can store the lemons in the refrigerator for up to 6 months.