Linguine with Crisp Chickpeas and Aromatic Rosemary

1. Prepare Pasta Water

Set a large pot of water over high heat and season with sea salt until it tastes as salty as the Mediterranean Sea.

2. Infuse Olive Oil with Rosemary

In a large skillet or Dutch oven, heat the olive oil and add fresh rosemary sprigs. Fry until the rosemary is crisp and the leaves easily crumble between your fingers.

3. Cook the Linguine

Once the water is boiling, add the linguine and cook until al dente. Reserve a cup of pasta water before draining.

4. Crisp the Chickpeas and Garlic

Remove the rosemary from the oil. In the same skillet, melt the unsalted butter, then add the chickpeas and smashed garlic. Fry until the chickpeas are golden and crunchy.

5. Combine Pasta and Chickpeas

Drain the pasta and add it to the skillet with the crispy chickpeas. Toss everything together while adding a splash of the reserved pasta water to create a silky sauce.

6. Garnish and Serve

Strip the fried rosemary leaves from their stems, crumble them over the pasta, and add the chopped parsley. Season with salt and pepper to taste, a squeeze of lemon juice, and if desired, a grating of Parmesan cheese. Finish with a drizzle of extra-virgin olive oil.