Lemon Caper Linguine

This pasta is bright, zesty, and garlicky. Fresh lemon, briny capers, crispy garlic, Parmesan, and buttery toasted breadcrumbs make every bite salty, savory, and fresh tasting.

Ingredients

• 1 lb linguine

• ¼ cup extra-virgin olive oil

• 6 cloves garlic, thinly sliced

• ¼ cup capers, drained

• ¼ cup fresh Italian parsley, chopped

• Zest of 1 lemon

• Juice of ½ lemon

• Crushed red pepper flakes, to taste

• Cracked black pepper, to taste

• 1 TB salted butter

• ½ cup seasoned panko breadcrumbs

• Parmesan, for topping

Instructions

1. Cook the linguine according to package directions. Reserve about 1 cup of pasta water, then drain.

2. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook until golden and crisp. Remove the garlic from the oil and place on a paper towel to drain. Set aside for garnish.

3. Add the capers, parsley, lemon zest, lemon juice, crushed red pepper flakes, and black pepper to the garlic-infused oil. Cook for about 1 minute, until hot and fragrant.

4. In a separate skillet, melt the butter over medium heat. Add the seasoned panko breadcrumbs and toast, stirring frequently, until golden and crisp.

5. Add the lemon caper sauce to the cooked linguine and toss until well coated. Add a splash of reserved pasta water as needed to loosen the sauce.

6. Top with the toasted breadcrumbs, freshly grated Parmesan, and crispy garlic.

4 servings