Lemon Garlic Linguine with Fried Egg
and green salad with citrus
In this rustic but beautiful Italian pasta dish a few key ingredients are allowed to shine. Not only is the pasta coated with a flavorful combination of olive oil, parsley, lemon, and toasted breadcrumbs but the creamy yolk from fried eggs adds extra richness.
Smarts: Because the flavors are so simple and clean in this recipe, be sure to season to taste with salt or add some more lemon before serving.
- Garlic - 4 cloves, chopped
- Parsley - 1 Tbsp, chopped
- Pasta, linguini - 8 oz (sub spaghetti)
- Reserved pasta water - 1/4 cup
- Butter - 1 Tbsp
- Panko breadcrumbs - 1/3 cup
- Red pepper flakes - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Eggs - 4
- Oil, olive - 1 Tbsp
- Lemon zest - 1 tsp
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Vinegar, red or white wine - 1 Tbsp
- Oil, olive - 3 Tbsp
- Oranges, blood - 1, segments (sub regular oranges or canned mandarin oranges)
- Salad greens, any type - 4 oz
- Almonds, slivered or sliced - 1/4 cup
- Bring a large stock pot of salted water to a boil. Add pasta and boil according to package directions. Reserve 1/4 cup / 59mL pasta water (amount for 4 servings; adjust if customizing).
- While pasta cooks, heat a large nonstick pan with butter over medium heat. When butter melts add panko with a pinch of salt. Saute, stirring constantly, until breadcrumbs are golden brown and toasted, 2 to 3 minutes. Add garlic and red pepper flakes and saute for 1 minute more. Set aside and return pan to heat.
- Add cooking oil to heated pan. Crack eggs into the heated oil. Fry for ~3 minutes on one side for sunny-side up or flip and cook for another 2 to 4 minutes for over-easy (cook for a minute more to cook the yolks all the way through).
- Drain pasta (remember to reserve pasta water).
- Toss pasta with olive oil (portion for pasta), reserved pasta water, lemon zest, and parsley. Top with breadcrumbs and fried eggs.
- Toss oranges, salad greens, and almonds with vinaigrette.
- Serve pasta with salad on the side. Enjoy!
This was SO good! It was almost exactly what I was craving. I wish I had substituted lemon pepper zest for the lemon zest to make it a bit spicier. I added scallops, too! Also, I had to use canned clams because I couldn’t find fresh. I added the water from one of the 2 cans. It was lovely!0 Helpful
I tried to do this with all shrimp instead of clams and ended up getting the timing all wrong, so the shrimp were quite overcooked. My bad. The flavors were still delicious.0 Helpful
My garlic cloves were SO BIG that I think I effectively doubled the garlic. I also added a healthy dose of salt & fresh ground pepper at the same time that I added the lemon zest. As a result, it had a nice kick. Enough to notice, not enough to overshadow the other flavors. I'm not a fan of clams so I used shrimp & scallops. I cooked the shrimp a bit too long, but that's on me, not CS. The recipe is a keeper, but I think I'd like to try again with prawns and BIG fresh scallops. The frozen ones were tiny by the time they were in my bowl. Also added 2-3 TBS of butter toward the end. Seemed a little too watery.0 Helpful
Added shallot.0 Helpful
Absolutely loved it!0 Helpful
So good! I subbed shrimp for clams because I had a lot of shrimp in the freezer. I think I'd swap some of the olive oil for butter and add a little more garlic next time. That probably would have made it a 4-star for me. Also, I skipped the side salad and made green beans instead, so I can't actually rate the side.0 Helpful