• Fast

Ingredients

1. Grated zest from 2 large lemons (about 2 teaspoons)
2. Grated zest from 1 orange (about 2 teaspoons)
3. 4 cloves garlic, minced
4. 1/3 cup chopped flat-leaf parsley
5. 1 1/2 teaspoons lemon juice
6. 3/4 teaspoon salt
7. 1/4 teaspoon fresh-ground black pepper
8. 1/2 cup olive oil
9. 1 pound linguine

Directions

1. In a small glass or stainless-steel bowl, mix together the grated lemon and orange zests, the garlic, parsley, lemon juice, salt, pepper, and olive oil.
2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.

Notes

Variations

• Linguine with Gremolada and Crab Toss 1/2 pound of lump crabmeat, picked free of any shell, with the linguine and the gremolada.
• Linguine with Gremolada and Shrimp Add 1/2 pound of peeled uncooked medium shrimp to the pasta during the last 1 minute of cooking time.
• Linguine with Gremolada and Scallops Season 1/2 pound of sea scallops with salt and pepper. Heat 1 tablespoon of cooking oil in a large, nonstick frying pan over moderately high heat and cook the scallops for 1 to 2 minutes per side. Top the pasta with the scallops.