Linguine With Colatura

• 1 pound linguine or spaghetti
• Salt
• 6 tablespoons colatura (see note)
• 2 tablespoons freshly squeezed lemon juice, more to taste
• 1 tablespoon packed grated lemon zest (from 1 1/2 lemons)
• 2 teaspoons minced garlic
• 1/2 teaspoon crushed red chili pepper flakes, more to taste
• Freshly ground black pepper to taste
• 6 tablespoons extra virgin olive oil
• 1/2 cup minced fresh parsley
• Coarse sea salt (optional), to taste

1. Cook pasta in salted boiling water according to package directions until al dente.
2. In a large bowl, combine colatura, lemon juice, zest, garlic, chili pepper and black pepper.
3. Drain pasta, and add it to bowl, tossing well.
4. Drizzle in olive oil and parsley, toss to combine, and taste.
5. Add salt if desired.
6. Serve hot or at room temperature.

linguine, salt, freshly squeezed lemon juice, lemon zest, garlic, red chili pepper, freshly ground black pepper, extra virgin olive oil, parsley, salt

Taken from cooking.nytimes.com/recipes/8805 (may not work)