Serve with a few cooked prawns or sautéed scallops, a swirl of lemon zest ricotta & plenty of fresh Dill. Don’t forget lots of crusty bread to mop up the buttery juices.
In a small frying pan, fry the cut sides of the two lemons until golden and caramelised. Set aside.
Mix together the zest of a lemon, a little extra virgin olive oil and salt & pepper to taste into the ricotta.
In a large frying pan over medium heat, melt the butter. Add garlic and let cook until butter first foams, then starts to brown, this takes around 5-10mins. Do not let it burn or your sauce will become bitter.
Remove from heat.
In a large pot of salted, boiling water, cook the linguine as per package instructions, checking it’s al dente just before the cooking time is up.
Transfer the cooked pasta directly to the browned butter in the pan and toss to combine.
Squeeze over the juice of one of the browned lemon halves, a splash of pasta water, the dill, and season with salt and pepper.
Place on a serving platter with plenty more fresh chopped dill & the prawns on the side.
Place a decent dollop of the lemon ricotta on top. Season
Serve with crusty bread and chilled white wine.
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