This is adapted from a Melissa Clark recipe in the New York Times. No garlic or onion – the lemon acts as an aromatic for this simple sauce.
- 1 lb. linguini
- 3 lemons
- 3 tbsp. olive oil
- Salt and black pepper
- A pinch of sugar
- 3 tbsp. butter
- Red pepper flakes to taste
- ½ cup chopped parsley
- 2/3 cup of grated Parmigiano cheese
Start a large pot of salted water for the pasta.
Finely zest one of the lemons and set aside. Cut the tops and bottoms off the remaining two lemons and stand on end. Cut them into four quarters and thinly slice each quarter into triangles. Blanch the lemon slices for two minutes in a small pot of boiling water. Set them aside on paper towels and blot dry.
Heat the oil in a large pan and add the dry lemon slices. Add salt, black pepper and a pinch of sugar. Cook for a few minutes until the edges brown and remove them.
Add the butter, lemon zest, red pepper and a half cup of pasta water to the pan. Mix in the drained pasta and coat with the sauce. Turn off the heat and stir in the parsley, lemon wedges and cheese. Serve with additional cheese and a drizzle of olive oil.