Linguine Aglio e Olio

Ingredients

• 500 g linguine
• Salz
• 1 handful Arugula
• 1 large untreated lemon
• 2 mild chili peppers
• 5 fresh garlic cloves
• 80 ml olive oil
• pepper (ground)

Instructions

1. 1.

   Cook the linguine in boiling salted water until al dente. Rinse and dry the arugula. Wash the lemon hot, peel off a thin zest strip without the white pith, cut into fine strips, then squeeze out the juice. Wash, deseed, halve, and dice the chilies. Peel the garlic cloves.

2. 2.

   Heat the oil in a large hot pan and add the garlic. Sauté briefly over medium heat, stirring in the chili cubes. Toss in the drained pasta, lemon juice and zest, mix well, and season with salt and pepper. Optionally plate decoratively on bowls or plates and sprinkle arugula before serving.