Gremolada traditionally consists of minced garlic, parsley, and lemon zest. We've added lemon juice and orange zest to bring even more citrus flavor to the dish. The garlic here is raw and the quantity generous; feel free to cut back. Plus: More Pasta Recipes
How to Make It
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.
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.
