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.
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.