To make this dish, start by cooking the linguine in a large pot of salted boiling water until it is al dente. While the pasta is cooking, prepare the sauce by melting butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, then add lemon juice and zest, heavy cream, and caviar. Stir the sauce until it is heated through and the caviar is evenly distributed.

Once the pasta is cooked, drain it and add it to the skillet with the sauce. Toss the pasta until it is coated in the sauce, then serve immediately with a sprinkle of fresh parsley and additional caviar on top.

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Linguine with Lemon and Caviar Recipe

Recipe by RecipeWikkiCourse: MainCuisine: GremoladaDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

150

kcal

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.

Ingredients

• Grated zest from 2 large lemons (about 2 teaspoons)

• Grated zest from 1 orange (about 2 teaspoons)

• 4 cloves garlic, minced

• 1/3 cup chopped flat-leaf parsley

• 1 1/2 teaspoons lemon juice

• 3/4 teaspoon salt

• 1/4 teaspoon fresh-ground black pepper

• 1/2 cup olive oil

• 1 pound linguine

Directions

• 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

• 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.

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