Yield: 1
Spicy linguine with lemon
Chilli capsicum baccatum is a spicy, aromatic, and fragrant chili with a citrus scent. Produces 4-7 cm long downward facing peppers that are bright yellow when fully ripe. It leaves an excellent lemon flavor, making it ideal for pairing with white fish dishes.
Prep Time
10 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
50 minutes
Ingredients
- 500 g of linguine
- 10 tablespoons of oil
- 4 dried chillies
- 4 untreated lemons
- sale
- pepe
Instructions
- Warm up the water for the pasta. Meanwhile, heat two tablespoons of oil in a pan, add the peppers, and let them soften for about 10 minutes, stirring occasionally, before removing them; they will have transferred the fragrance to the oil.
- Bring the water to a boil with the salt, then add the linguine and cook for about 7-8 minutes before draining. Place them in a pan with chili oil, add the grated peel of two lemons and six tablespoons of their juice strained through a sieve, and sauté for a few seconds, adding a tablespoon of cooking water if necessary.
- Transfer the linguine to a serving dish and season with freshly ground pepper to taste. Garnish with the remaining lemon wedges.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 732Total Fat 49gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 43gCholesterol 0mgSodium 8mgCarbohydrates 68gFiber 7gSugar 7gProtein 12g