Linguine glossy with garlic oil and lemon, shrimp turned pink in a couple of minutes: over each plate goes a pinch of Les Terres Blanches’ Fleur de Sel Italia, hand-harvested in Trapani, a pure, refined salt with a distinctly Italian character.
Serves 4 · 25 min
Ingredients
- 12 oz (350 g) linguine
- Salt, for the cooking water
- 2 garlic cloves, sliced
- A pinch of chili flakes
- 4 tbsp olive oil
- 1 lb (450 g) peeled raw shrimp
- Zest and juice of 1 lemon
- Chopped parsley
- A pinch of Fleur de Sel Italia (Les Terres Blanches) per plate
Method
- Cook 12 oz (350 g) linguine in salted water until al dente, reserving 1/2 cup (120 ml) of the cooking water.
- Meanwhile, sauté 2 sliced garlic cloves and a pinch of chili flakes in 4 tbsp olive oil, then add 1 lb (450 g) peeled raw shrimp and cook for 2 to 3 minutes, until pink and opaque.
- Add the drained pasta, the zest and juice of 1 lemon and a splash of the cooking water, and toss well.
- Serve with chopped parsley and a pinch of the Italian fleur de sel over each plate.
The star of this recipe: Fleur de Sel Italia, by Les Terres Blanches.
Shop this recipe
Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Les Terres Blanches
Fleur de Sel Italia
