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  • Recipes
  • Brown Butter and Lemon Linguine with Pangrattato
Brown Butter and Lemon Linguine with Pangrattato

By OcadoLife
For a flavour-packed dish that comes together in minutes, try food writer and cookery teacher Rebecca Woollard’s Brown Butter and Lemon Linguine with Pangrattato. Showcasing simple ingredients at their best, it pairs…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 1 tbsp of olive oil
  • 20 g of breadcrumbs
  • 1 pinch of chilli flakes or aleppo pepper flakes (optional)
  • 180 g of linguine
  • 50 g of unsalted butter
  • 1 large garlic clove, finely sliced
  • 1 lemon, juiced, plus ½ zested
  • 2 tbsp of grated parmesan (or vegetarian italian hard cheese if required; optional)
  • 320 g of mixed-leaf salad
  • 20 g of chives, finely chopped

Method

4 steps

  1. Step 1

    To make the pangrattato, heat the oil in a frying pan over a medium-high heat. Toast the breadcrumbs for 3 mins, stirring occasionally, until golden. Stir through the chilli (if using), tip into a bowl and set aside.

  2. Step 2

    Cook the linguine in salted water until al dente, as per the pack instructions.

  3. Step 3

    Wipe out the frying pan and return to a medium heat. Melt the butter until it smells biscuity, add the garlic and cook for 2 mins or until golden; remove from the heat.

  4. Step 4

    Drain the pasta (reserve some cooking water) and add to the garlic pan with the lemon juice and a ladleful of the water. Return to the heat; toss until the liquid has reduced and the sauce is clinging to the pasta. Stir through the chives. Serve scattered with the pangrattato, lemon zest and cheese (if using), with a mixed-leaf salad on the side.