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Brown Butter and Lemon Linguine with Pangrattato

Brown Butter and Lemon Linguine with Pangrattato

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

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 gorgeously savoury Italian-style crispy breadcrumbs with delicate fresh herbs and zingy lemon. To get as much juice as possible from the lemon, zest it first, then roll it firmly on a worktop for 30 seconds before squeezing. Looking for more pasta recipes? Look no further.
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  • 1 tbsp olive oil
  • 20g breadcrumbs
  • 1 pinch chilli flakes or Aleppo pepper flakes (optional)
  • 180g linguine
  • 50g unsalted butter
  • 1 large garlic clove, finely sliced
  • 1 lemon, juiced, plus ½ zested
  • 20g chives, finely chopped
  • 2 tbsp grated parmesan (or vegetarian italian hard cheese if required; optional)
  • 320g mixed-leaf salad


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.

Step 2

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

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.

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.

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