Ingredients:

  • 1 lb dried linguine or spaghetti
  • 2 tbsp sea salt
  • 1/4 cup extra virgin olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh basil, chiffonade
  • 1/4 cup fresh chives, snipped
  • 1 whole lemon, zested and juiced

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tbsp sea salt.
  2. Drop 1 lb dried linguine and cook 1 minute less than the package directions until it has a slight bite in the center. Note: It finishes cooking in the sauce later.
  3. Meanwhile, add 1/4 cup extra virgin olive oil and 2 tbsp unsalted butter to a cold skillet.
  4. Add 4 cloves sliced garlic and 1/2 tsp red pepper flakes to the pan.
  5. Turn heat to medium and cook 3 minutes until garlic is pale gold and fragrant. Note: Starting cold prevents the garlic from scorching immediately.
  6. Scoop out 1 cup of pasta water and set it aside before draining the noodles.
  7. Transfer the pasta directly into the skillet with the garlic oil.
  8. Pour in 1/2 cup of the reserved pasta water and the lemon juice.
  9. Toss vigorously for 2 minutes until a glossy, thin sauce coats every strand.
  10. Remove from heat and fold in 1 cup parsley, 1/2 cup basil, 1/4 cup chives, and the lemon zest.