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Ingredients
Method
- 300g linguine
- 25g chopped chives
- 1 lemon, zest and juice of ½
- 50g chopped salted butter
- 50g grated parmesan or similar
- Cook the linguine in boiling salted water until al dente, then drain and reserve a splash of cooking water. Meanwhile, add the chopped chives to a bowl with the lemon juice and zest, the butter, grated cheese and plenty of black pepper.
- Toss the drained pasta with the butter and chive mixture (and some cooking water) until the butter is melted and coats the linguine. Season to taste, then scatter with more chives and cheese to serve. Perfect!
15 mins
4 serving
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