Ingredients
2tsplemon zest,(from 2 large lemons)
2tsporange zest,(from 1 large orange)
4clovesgarlic
1cupflat leaf parsley,chopped
1½tsplemon juice
¾tspsalt
¼tspfresh ground black pepper
½cupolive oil
1lblinguine
2tsplemon zest,(from 2 large lemons)
2tsporange zest,(from 1 large orange)
4clovesgarlic
1cupflat leaf parsley,chopped
1½tsplemon juice
¾tspsalt
¼tspfresh ground black pepper
½cupolive oil
1lblinguine
Preparation
In a small glass or stainless-steel bowl, mix together the grated lemon and orange zest, the garlic, parsley, lemon juice, salt, pepper, and olive oil.
In a large pot of boiling, salted water, cook for about 12 minutes the linguine until just done.
Drain and toss with the sauce.
In a small glass or stainless-steel bowl, mix together the grated lemon and orange zest, the garlic, parsley, lemon juice, salt, pepper, and olive oil.
In a large pot of boiling, salted water, cook for about 12 minutes the linguine until just done.
Drain and toss with the sauce.
