lemony linguine with arugula &…

4 to 6    |   
Prep Time:
10 minutes    |   
Cook Time:
12 minutes

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linguine arugula

I waited. I’ve watched. I’ve searched and I’ve dreamed. And now I’ve found it: the perfect pasta. It’s fresh, light, lemony and quick, and it comes by way of my friend Julie Feldstein, who was inspired by a dish she ate often when living in Sydney. There’s no sauce to cook; you just make a garlicky-lemony dressing, toss it with hot linguine, throw in arugula (which wilts) and top it with prosciutto (like in photo), crab, or…nothing!


1/3 cup lemon juice, preferably Meyer lemon
1/2 cup good olive oil
1 clove garlic, pressed
1/8 teaspoon red pepper flakes
kosher salt
1 pound dry linguine
4 cups arugula, roughly chopped
3/4 cup grated Parmigiano-Reggiano cheese (use big holes of box grater)

1/2 pound cooked crab meat or 4 slices of prosciutto, cut into shreds, optional


In a large bowl, whisk together lemon juice, olive oil, garlic, red pepper flakes and a good pinch of kosher salt.

Cook pasta in large pot of boiling salted water as directed on box until al dente, 11 to 12 minutes. Drain. Add linguine to lemon juice–olive oil mixture along with arugula and parmigiano; toss really well. Divide among pasta bowls. Top each portion evenly with Dungeness crab or prosciutto or nothing.