Off the heat, the linguine turn glossy with Parmesan, a splash of pasta water and a bright, tangy oil; Domaine Salvator’s Fresh Lemon Olive Oil, made by crushing organic olives and whole lemons together, carries zest and juice into every strand.
Serves 2 · 15 min
Ingredients
- 7 oz (200 g) linguine
- 3 tbsp Fresh Lemon Olive Oil (Domaine Salvator)
- 1/2 cup (40 g) grated Parmesan
- Lemon zest
- Black pepper
- A few basil leaves
Method
- Cook 7 oz (200 g) of linguine and set aside 1/2 cup (120 ml) of the cooking water.
- Off the heat, toss the drained pasta with 3 tbsp of the lemon olive oil and 1/2 cup (40 g) of grated Parmesan.
- Add a splash of cooking water and toss until glossy.
- Finish with lemon zest, black pepper and a few basil leaves.
The star of this recipe: Fresh Lemon Olive Oil, by Domaine Salvator.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
