This was superb. Cut recipe in half for two and served as entre. Quite filling and satisfying. Think the key was using a very good pappardelle (Cipriani); the lightness of this pasta helped blend all of the flavors and textures together. This was a dish which had pasta in it versus a pasta dish with some other things added. Added some Spanish tuna on top (for us, think the texture of shrimp would have overwhelmed the dish as would have a heavier or thicker pasta). Drizzled a little Spanish olive oil over top as well.
mjmruz Posted: 03/27/13
Dojo45 Posted: 08/04/13
This was delicious! I couldn't find refrigerated linguine, so I just used the dry stuff. The lemon makes the pasta really nice and creamy.