Friday, February 4, 2011

245. Linguini with Lime, Elegant yet Simple

There used to be a commercial on TV where a child was told to say that she did not like linguini. I could not fathom that...it was pasta...who doesn't like pasta?

While I do like spaghetti, shells, and all kinds of noodles, I just love the thick, comforting size and shape of linguini. It is prepared just like any other pasta and is especially wonderful because its flat shape allows it to hold sauces and other ingredients well.

I recently discovered a delicately flavored olive oil that I combined with linguini to create an exquisite dish.This simple recipe just seemed to evolve and both my husband and I fairly inhaled our plates of Linguini with Lime when I served it for a light dinner.  

(If  lime olive oil is not available in your area, try grating lime peel in the oil and saute for a minute before adding the pasta. Also, the following is a great website for information concerning olive oil and its properties: http://www.oliveoilsource.com/page/home).


Linguini with Lime



Linguini
Persian lime extra virgin olive oil
Parmesan cheese, shredded
Pepper blend

Cook desired amount of linguini until it is al dente. Remove it from pot and drain. Turn off heat and add a little olive oil to coat the bottom of the empty pot. Add hot, cooked linguini  and toss to coat strands with oil. Add more oil if necessary. When pasta is well coated, lightly season with pepper blend. Place servings on plates and top with shredded Parmesan. Enjoy!


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