Linguine with Caramelized Lemon and Chili

1. Prepare the lemons and blanch slices

Start by bringing a large pot of salted water to a rolling boil. Zest two of the lemons. Trim and slice the remaining two lemons into thin rounds. Blanch these lemon slices in the boiling water for about 2 minutes, then transfer them to a dish towel and blot them dry.

2. Cook the pasta

Cook the linguine in the boiling water until it is barely al dente. Reserve half a cup of the pasta cooking water before draining the pasta.

3. Caramelize the lemon slices

In a large skillet, heat one tablespoon of olive oil over high heat. Add the dried lemon slices, a pinch of kosher salt, and a pinch of sugar. Cook for 3 to 5 minutes until the lemon edges are caramelized and browned. Transfer the caramelized lemon pieces to a plate.

4. Prepare the sauce

Reduce the heat to medium and melt the butter in the skillet along with the remaining olive oil. Add the chili flakes and lemon zest, stirring until the mixture is fragrant. Whisk in the reserved pasta water to combine.

5. Combine pasta and sauce

Toss the cooked pasta in the skillet with the sauce, ensuring each strand is well-coated. Add the juice of one lemon, the Parmigiano-Reggiano cheese, freshly ground black pepper, and the remaining kosher salt. Continue tossing until the pasta is glossy and the sauce clings beautifully to each strand.

6. Finish and serve

Fold in the caramelized lemon slices, celery leaves (if using), and parsley. Taste the pasta and adjust the lemon juice if needed. Serve the linguine on plates, drizzling a bit of extra olive oil on top, sprinkling more cheese, and garnishing with flaky sea salt.