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Source: Food and Wine Quick from Scratch

Linguine with Gremolada
Gremolada traditionally consists of minced garlic, parsley, and lemon zest. We’ve added lemon juice and orange zest to bring even more citrus flavor to the dish. The garlic here is raw and the quantity generous; feel free to cut back.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
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2 teaspoons grated lemon zest, from about 2 large lemons
2 teaspoons grated orange zest, from about 1 orange
4 garlic cloves, minced
1/3 cup flat leaf parsley, chopped
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil
1 pound linguine




In a small glass or stainless-steel bowl, mix together the grated lemon and orange zests, the garlic, parsley, lemon juice, salt, pepper, and olive oil.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.


Wine Recommendation: The acidity in this dish will pair well with a light, simple white wine. Among the many good choices are vinho verde from Portugal and fendant from Switzerland.


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